SOCCA
Steps:
- Whisk chickpea flour, salt, and pepper together in a bowl. Whisk in water and 3 tablespoons olive oil until combined and smooth. The batter will be thin and runny.
- Heat 1 tablespoon olive oil in non-stick 8 inch skillet over medium heat until shimmering. Add 1/2 cup batter to the skillet, tilting pan to coat bottom evenly. Cook until crisp at edges and darkly golden brown on bottom, about 3 minutes. Flip socca and continue to cook until second side is browned about 2 minutes more.
- Transfer to a wire rack to cool or 200º oven to keep warm. Repeat with remaining batter and oil.
Nutrition Facts : Calories 214 kcal, Carbohydrate 20 g, Protein 8 g, Fat 10 g, SaturatedFat 1 g, Sodium 492 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SOCCA (FARINATA)
Socca is a simple, savory gluten-free, grain free flatbread that pairs well with soups, salads or eaten alone!
Provided by Julie | The Simple Veganista
Categories Bread
Time 30m
Number Of Ingredients 11
Steps:
- Mix and let rest: In a medium size mixing bowl, add flour, water and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
- Preheat: Heat oven to 450 degrees F. Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot).
- Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 - 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Pour the batter into the skillet.
- Bake: Place skillet into the oven and back in the oven for 12 - 15 minutes, until golden on the edges and firm throughout.
- Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.
- Cool & remove: Remove from the oven and let cool a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove.
- Serve: Cut into 4 - 8 slices or pull apart and eat. Socca is best eaten right away.
- Socca can be stored on the counter in an airtight container for up to 3 days.
Nutrition Facts : Calories 119 calories, Sugar 2.5 g, Sodium 307.8 mg, Fat 4.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2.5 g, Protein 5.1 g, Cholesterol 0 mg
SOCCA (PROVENCAL CHICKPEA FLATBREAD)
Capturing the heart and soul of the Côte d'Azur is Socca, the famous rustic chickpea flatbread that's embraced as Nice's original street food. This Socca recipe will transport you back to Provencal France from your very own kitchen!
Provided by Kimberly Killebrew
Time 55m
Number Of Ingredients 9
Steps:
- In a mixing bowl whisk together the garbanzo bean flour, salt and pepper. Pour in the water and continue to whisk until the batter is smooth. Add 1 1/2 tablespoons olive oil and whisk to combine. Let sit at room temperature for at least 20 minutes or up to several hours.
- Preheat the oven to 450 F.Heat a 12-inch heavy oven-proof frying pan (I prefer cast iron) and add the remaining 2 tablespoons of olive oil (I like to replace some of the olive oil with duck fat for the best flavor). Cook the onion until deeply caramelized, adding a small pinch of sugar to enhance the caramelization. Add the chopped rosemary and cook for another minute. Spread the onion mixture out evenly over the bottom of the pan.Pour the chickpea batter over the onion mixture. Place the pan on the middle rack of the oven and bake for 10-15 minutes or until the socca is firm, the edges are set, and it is golden in color. Next brush the socca with some additional olive oil and then place it under the broiler for another minute or two until well browned and just beginning to scorch in a few places.Cut into wedges and serve immediately while hot.
Nutrition Facts : Calories 158 kcal, Carbohydrate 13 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 396 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SOCCA
Socca is a traditional flatbread from Nice, France. It's a common street food, cooked on a grill and served in a paper cone, usually chopped and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten free. — Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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