* Exported from MasterCook *
Socca (Farinata)
Recipe By :Mark Bittman
Serving Size : 4 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cast-Iron Skillet Posted
Amount Measure Ingredient -- Preparation Method
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1 cup chickpea flour
1 tsp salt
4 tbsp olive oil -- to 6T
1/2 large onion -- thinly sliced
2 tsp fresh rosemary -- chopped
This is essentially a large chickpea pancake from Provence (and
neighboring Liguria, where it's called farinata). It's traditionally
cooked in wood ovens on copper disks, roughly cut and served hot or
warm. (In the main market in Nice, it's baked a few hundred yards
away and delivered by bicycle, to be wrapped in paper and eaten on
the street.) If you have no wood or copper, that's no problem.
They're nearly as great in a skillet or in a pizza pan in your oven,
and totally foolproof.
Heat the oven to 450F. Put a well-seasoned or nonstick 12-inch pizza
pan or cast-iron skillet in oven. (If you have a socca pan, obviously
that will work well also.)
Put the chickpea flour in a bowl; add the salt and pepper. Slowly add
1 cup lukewarm water, whisking to eliminate lumps. Stir in 2
tablespoons olive oil. Cover and let sit while the oven heats, or for
as long as 12 hours. The batter should be about the consistency of heavy cream.
Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add
the onions, return the pan to the oven and cook, stirring once or
twice, until they're well browned, 6 to 8 minutes. Stir in the
rosemary. [NOTE] Stir the onions and rosemary into the batter, then
immediately pour the batter into the pan. Bake for 10 to 15 minutes,
or until the pancake is firm and the edges set.
Heat the broiler and brush the top of the pancake with 1 or 2
tablespoons of oil if it looks dry. Set the pancake a few inches away
from the broiler, and cook just long enough to brown it in spots. Cut
it into wedges, and serve hot or warm.
[NOTE]: Recipe is unclear here. I think it means to remove the pan
from the oven, add the rosemary to the onions and oil in the pan,
then add everything in the pan to the batter, stir, and put it all
back in the pan and bake.
Comments:
Omit the onions.
Top with spinach, mushrooms, grated cheese.
Sear 8 oz sliced mushrooms in a cast iron pan until moisture
evaporates. Add the sliced onions and proceed with the recipe as written.
Skip the baking step. Cook it on the stovetop in cast iron until
browned on the bottom, then into the broiler. Use lots more onions
caramelized for a long time.
Use enough oil or it can be dry. Let the batter sit a long time.
Don't use too big a pan or it will be too thin.
Make a half recipe and cook in a shallow glass dish in the toaster oven.
Omit the onions, add an extra 1T olive oil to batter. Flip after
broiling, return cast iron pan to broiler for 3 minutes more to brown
both sides.
Use chopped scallions, no need to cook them before adding to batter.
Add 1/4 to 1/2 tsp toasted sesame oil.
No need to sear the onions. Slice them thin and add to batter with
the fresh rosemary before pouring into the hot pan so it is all
bubbly and fried on the bottom. I use a 10 inch cast iron pan so
socca is a bit thicker and takes about 20 to 25 minutes. It's better
to let the batter sit at least 2 hours.
Way too much salt. I'll try 1/4 tsp next time.
S(Internet address):
https://cooking.nytimes.com/recipes/1014757-socca-farinata
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Per Serving (excluding unknown items): 210 Calories; 15g Fat (63.1%
calories from fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 548mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 2 1/2 Fat.
NOTES : 2024 - 0219