s FARINATA (OR SOCCA) **** s   



Yields: 0


Ingredients


 
Instructions
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10-28-16 something dirfferent, as far as i could tell these are the same thing, basically a thin chickpea bread....easy to make and pretty tasty, i added italian seasoning but you could use what ever you want instead of the rosemary listed ( chili powder, cumin, smoked paprika etc)....want to try this as a pizza !
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Prep
10 m
Cook
25 m
Ready In
35 m
Recipe By:Chef John
"Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying."
Ingredients
1 1/2 cups garbanzo flour
2 cups lukewarm water
1 1/2 teaspoons kosher salt

1/2 teaspoon minced fresh rosemary (optional)
5 tablespoons olive oil, divided
freshly ground black pepper to taste
Directions
Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
Preheat oven to 500 degrees F (260 degrees C).
Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.
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Printed From Allrecipes.com 10/27/2016

socca recipe
Socca (Farinata)
MARK BITTMAN YIELD4 to 6 appetizer servings TIME45 minutes Save To Recipe Box Print this recipeShare on FacebookShare on PinterestShare on TwitterEmail

Jim Wilson/The New York Times
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it’s called farinata). It’s traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it’s baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that’s no problem. They’re nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.

Featured in: Better Than French Fries.

Vegetarian, Provencal, Chickpea Flour Mark as Cooked 82 ratings

INGREDIENTS
1 cup chickpea flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 to 6 tablespoons olive oil
½ large onion, thinly sliced
2 teaspoons chopped fresh rosemary
Nutritional Information
PREPARATION
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.)
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.
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.
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.

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