Socca
Updated June 20, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup chickpea flour
- 1teaspoon salt
- 1teaspoon freshly ground black pepper
- 4 to 6tablespoons olive oil
- ½large onion, thinly sliced
- 2teaspoons chopped fresh rosemary
Nutritional analysis per serving (6 servings)
165 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 92 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450. 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.)
- Step 2
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.
- Step 3
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. 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.
- Step 4
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.
Private Notes
Comments
1 cup of water needs to be in the ingredient list.
I've made this for years. I don't add onions (never saw them when I had it in France), and after cooking, I sprinkle the top with chopped Rosemary, coarse ground black pepper, and a few drops of good Olive Oil. Excellent snack with a good Rose'.
I first had this as Socca in Monaco at a street market! My mother-in-law is from Liguria (a lovely town called Laigueglia), and cousins served it as a part of a quick casual supper. The great thing about it is you can be really creative. The traditional recipe, as presented here, is wonderful, but you can add a variety of veg. I have put spinach, cavalo nero, mushrooms, pecorino or parmesean grated on top. But be creative. Lovely as a side or as a main with salad.
It was delicious, I used roasted vegetables on it and am now thinking of other things to add to the finished Socca. I fried my Socca in a black iron skillet on top of the stove and turned when the pancake was brown. I heated the pan, then added olive oil and heated it again before adding the batter. I made several smaller cakes and it was delicious. I think my next attempt will be to use as an appetizer. Thanks Mark Bittman and The New York Times.
Now I’m going to cry. I’ve always made socks in a le crueset skillet. Today I was making it in the oven like the recipe says. All was going beautifully until I forgot about it under the broiler.
@thereyougothen-There’s your problem. You should always make socks in a wok.
Greatly enjoyed by my vegetarian friends along with roasted vegetables and a Mediterranean chickpeas stew. I doubled the recipe and cooked it on a sheet pan on top of a baking stone. Preheated the sheet pan along with a generous coating of olive oil for just 5 minutes before pouring on the batter. Cooked the onions on the stove beforehand.
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