|Servings||16 (or 8, twice!)|
Socca (French), Torta di ceci or Farinata (Italian).
See also: Calentita
Ingredients[edit | edit source]
- 300g (2 cups) chickpea flour
- 500ml (2 cups) water
- 2 Tbs olive oil
- 1 tsp salt
- black pepper to taste; 2-3 decent grinds of a grinder should do
Equipment[edit | edit source]
Apart from having the usual kitchen equipment and a good oven, you will need something to cook the socca on. Traditionally, a 50cm (20 inch) copper plaque is used as it spreads the heat evenly to all parts of the socca, but a good cast iron pan will suffice if preheated in the oven first.
Procedure[edit | edit source]
- Heat oven – super hot, around 300°C / 570°F is traditional, but whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.
- Whisk the ingredients together well, ensuring there are no lumps. This should make a very thin batter, easy to pour.
- Once the oven is up to temperature, pour some of the batter into the pan or onto the plaque, and put into the oven for 8-9 minutes at 300°C / 570°F, or 13-15 minutes at 250°C / 480°F. With a 50cm plaque or pan, cook half the batter at a time – the batter should cover the plaque or pan very thinly.
- Remove from the oven and cut into triangular wedges. Serve hot.
- Repeat for the rest of the batter.