Sophie's Socca Nicoise (Nice, Provence, France Chickpea Pancake) - VEGAN

[Guest guest]

* Exported from MasterCook *

 

Sophie's Socca Nicoise (Nice, Provence, France Chickpea Pancake)

 

Recipe By :Sunshine Food by Sophie Grigson

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups chickpea flour -- (150 g)

1 levelteaspoon salt

1 1/2 cups water -- (375 ml)

3 tablespoons extra virgin olive oil -- for the pan

1/2 teaspoon finely chopped fresh rosemary (optional)

freshly ground black pepper

 

Sift the chickpea flour with the salt into a bowl. Make a well in the

centre. Whisk in the water gradually to form a thin smooth batter. Let it

rest for 1 to 2 hours.

 

Preheat the oven to 425°F/220°C. Spoon the oil into a 9 1/2 x 12 1/2

inches (24 x 31 cm) roasting pan and heat through in the oven for 3 to 4

minutes. Stir the chickpea batter once more and then pour into the hot

pan, scatter over the rosemary, if using, and return immediately to the

oven. Bake for 10 to 15 minutes, until the mixture is set and brown around

the edges. Take out of the oven and season with black pepper. Let it stand

for 5 minutes. Cut into squares or strips, or just tear up and serve.

 

NOTE: Socca is the street pancake of Nice, sold from huge metal dishes, hot and

salty, with the golden tan of the chickpea flour that it is made with,

browned and crisp at the edges, soft and tender inside. It reappears under

a different name -- farinata -- not a million miles away, just across the

Italian border in Liguria.

 

Inevitably, it tastes best eaten warm and crisp straight from the vendor

out in the sun strewn salty sea air. Nonetheless, it is worth tackling at

home, because you can capture most of its charm in your own kitchen. Serve

it with drinks before supper, torn into rough squares, as a streetwise

Mediterrenean preamble to the main event, or use it in place of bread or

potatoes. Cut into wedges, it can be dished up as a first course, plated

up with a little arugula, a tumble of cherry tomatoes, and mozarella or

feta, dressed with balsalmic vinegar and extra virgin olive oil. Or take

the streetmarket feel straight to the table -- put the hot pan in the

centre, let your guests tear off pieces as big or small as they like, and

add a selection of small salads and cheeses for them to dig into as well.

 

Now, if you and your guests are sensible, self-moderating souls, then this

quantity will do for six of you served with drinks, or possibly as part of

a first course. In my household, where self-moderation is a rare

commodity, at least when it comes to great food, this would stretch around

four at a pinch. If the dimensions of your roasting pan are a little

larger than mine, increase the quantity of chickpea flour (which,

incidentally, is sold in Indian food markets as gram flour) to 1 1/2 cups

(175 g), and increase the water to a full 1 3/4 cups (450 ml).

 

Source: Sunshine Food by Sophie Grigson

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 782 Calories; 48g Fat (54.0%

calories from fat); 26g Protein; 66g Carbohydrate; 12g Dietary Fiber; 0mg

Cholesterol; 84mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean

Meat; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

 

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now