Socca David Lebovitz
- Number of Servings: 8
Ingredients
About three 9 10-inch (23cm) pancakesFrom The Sweet Life in Paris1 cup (130g) chickpea flour1 cup plus 2 tablespoons (280ml) water3/4 teaspoon sea salt1/8 teaspoon ground cumin2 1/2 tablespoons olive oil, dividedfreshly-ground black pepper, plus additional sea salt and olive oil for serving1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.
About three 9 10-inch (23cm) pancakes
From The Sweet Life in Paris
1 cup (130g) chickpea flour
1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
freshly-ground black pepper, plus additional sea salt and olive oil for serving
1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.
(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)
3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.
6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.
Number of Servings: 8
Recipe submitted by SparkPeople user RENOODLE.
From The Sweet Life in Paris
1 cup (130g) chickpea flour
1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
freshly-ground black pepper, plus additional sea salt and olive oil for serving
1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.
(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)
3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.
6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.
Number of Servings: 8
Recipe submitted by SparkPeople user RENOODLE.
Nutritional Info Amount Per Serving
- Calories: 81.8
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 7.4 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g
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