Socca, or possibly farinata
May. 10th, 2014 08:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rushthatspeaksRecipe for a sadly non-quick but amazingly low-effort dish: the chickpea flour food known as socca or farinata in various parts of Italy. No one seems to know what the difference between the two is, and I've seen this substance described both as 'savory crepe' and as 'pancake'. It can vary in thickness amazingly, but the kind we just had for dinner was about an inch thick.
Ingredients:
1 cup chickpea flour (gram or besan in an Indian market)
2 cups water
1 scant teaspoon salt
1 tablespoon olive oil
optional: some cumin
a pie tin
a sieve
Whisk everything together in a large bowl. Undersalt, as the salt will come out very strongly in the baking. Pour the batter through a sieve a few times and smash out the lumps. You really do need a sieve. The first timesovay and I tried to work with chickpea flour, we didn't believe the recipe about the sieve, because so often people say these things about various batters and you can just brute-force it with the back of a spoon, and no, here you can't, and I defy you to hand-mix a chickpea batter that isn't filled with tiny clumps. But it will all come right with a couple of passes through a sieve, and then whisk it up until frothy.
Then let it rest for an hour. At some point, preheat your oven to 450 F.
Oil your pie tin thoroughly. Preheat it for a couple of minutes in the hot oven, and then pour in the batter. Bake it somewhere between 40-60 minutes, depending on its thickness and your oven-- keep an eye on it. It's done when the top is brown and hard, but not black, and the batter is pulling away from the sides of the pan.
Run a butter knife around the outside edges, slice into wedges, and serve. I did mine with a very simple sauce of chopped tomatoes, garlic, and olive oil. You could do cheese of some type. This would go well with fried eggs, although it doesn't need them because it is basically entirely protein and fat as it is. In the winter, I think grilled cheese sandwiches with this as the bread.
Vegan. Gluten-free. Relatively cheap. Creamily, complexly delicious.
You can comment here or at the Dreamwidth crosspost. There are
comments over there.
Ingredients:
1 cup chickpea flour (gram or besan in an Indian market)
2 cups water
1 scant teaspoon salt
1 tablespoon olive oil
optional: some cumin
a pie tin
a sieve
Whisk everything together in a large bowl. Undersalt, as the salt will come out very strongly in the baking. Pour the batter through a sieve a few times and smash out the lumps. You really do need a sieve. The first time
sovay and I tried to work with chickpea flour, we didn't believe the recipe about the sieve, because so often people say these things about various batters and you can just brute-force it with the back of a spoon, and no, here you can't, and I defy you to hand-mix a chickpea batter that isn't filled with tiny clumps. But it will all come right with a couple of passes through a sieve, and then whisk it up until frothy.Then let it rest for an hour. At some point, preheat your oven to 450 F.
Oil your pie tin thoroughly. Preheat it for a couple of minutes in the hot oven, and then pour in the batter. Bake it somewhere between 40-60 minutes, depending on its thickness and your oven-- keep an eye on it. It's done when the top is brown and hard, but not black, and the batter is pulling away from the sides of the pan.
Run a butter knife around the outside edges, slice into wedges, and serve. I did mine with a very simple sauce of chopped tomatoes, garlic, and olive oil. You could do cheese of some type. This would go well with fried eggs, although it doesn't need them because it is basically entirely protein and fat as it is. In the winter, I think grilled cheese sandwiches with this as the bread.
Vegan. Gluten-free. Relatively cheap. Creamily, complexly delicious.
You can comment here or at the Dreamwidth crosspost. There are
