Socca

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Savoury Chickpea Pancake  

The Formula 1 Grand Prix moved to Monaco this week and for the F1 cook, I decided to cook Socca, a Chickpea Pancake.

Socca is quite prevalent in this region of the Mediterranean, and you may found it called different names such as Farinata in Italy. It is traditionally cooked on a wood-fired oven on a round copper plate.

It is a simple recipe, with very few ingredients. The majority of the recipes I looked at recommended equal parts of flour and water, with a little added salt.

Preparation and Cook

I made my pancake mixture around 3 hours before I wanted to cook. Most recommendations I saw said to leave the mixture about 30 minutes before cooking with some saying leave overnight.

I decided to cook this on the OONI Pro, and used a mixture of charcoal and wood, getting the oven to 350-400°C, before placing a Steel Skillet in the OONI to warm up. Taking the skillet out after 10 minutes, I added the Olive Oil giving it a good swirl around, before adding the pancake mix and placing back in the OONI.

I had decided to cook for 10 minutes and give it a turn after 5 minutes, but when I checked it, the pancake had already cooked and was a little burnt, but fortunately still edible.

The Verdict

This is a really simple dish to make and can be ‘pimped’ up by adding your own preferred spices and flavours. I really liked the texture, and we ended up serving this with Houmous and some Slow-Cooked Tomatoes, both of which went really well with it.

Socca

Socca (also called farinata, torta di ceci, cecina, fainá, kalinti or karantita) is a delicious traditional chickpea flour flatbread from the South of France, also popular in Italy, North African and South America.
Servings 2 people
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Ingredients

  • 1 cup Chickepea Flour
  • 1 cup Luke Warm Water
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • ¼ tsp Cumin
  • ¼ tsp Garlic Powder
  • ¼ tsp Za'atar
  • 1 tbsp Rosemary

Instructions

  • Add the Chickpea Flour to a bowl and gradually add the water, slowly mixing the ingredients as you go. Keep mixing until you have a smooth batter.
  • Add the Cumin, Garlic Powder and Za'atar and mix well, then place in the fridge to rest for at least 30 minutes.
    Socca Batter, Houmous and Sun-dried Tomatoes
  • Light the OONI (or oven) and remove your batter from the fridge. When the OONI has warmed up place your skillet in the oven to warm up.
  • Once the skillet has heated up, pour the Olive Oil into the skillet and pop it back in the oven for a couple of minutes to heat the oil up.
  • Next, add the pancake mixture to the skillet and sprinkle the Rosemary over the top.
    Batter on hot skillet with Rosemary
  • Place back into the oven and cook for 5 minutes. I would rotate the pan after a couple of minutes to try to get an even cook. Most recipes I read did call for a 10 minute cook, so you may need to do this a little longer.
  • Remove from the oven and serve either plain or with some of your favourite dips and toppings.
    Socca

Notes

This was the first time I cooked Socca. I went fairly light on the added spices but next time think I would be a bit more generous with the Cumin and Za’atar.

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