Farinatasocca Recipes

SOCCA (FARINATA)

Steps:

• Combine chickpea flour, water, and olive oil in a bowl. Season with cumin, salt, and pepper to taste. Stir everything together until smooth. Set aside and let rest at room temperature for 2 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Place a cast iron skillet in the oven until hot, 5 to 7 minutes.
• Carefully remove skillet from oven, grease with oil and pour half of the the batter into the skillet, tilting so batter is evenly distributed.
• Bake in the preheated oven until socca is set, about 7 minutes. Turn on broiler and brown for 1 minute. Remove from oven and slide onto a plate. Repeat with remaining batter.

SOCCA (FARINATA)

Steps:

• 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.

HOW TO MAKE FARINATA

Steps:

• 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.

SOCCA (FARINATA)

Steps:

• Mix and let rest: In a medium size mixing bowl, add flour, water and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
• Preheat: Heat oven to 450 degrees F. Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot).
• Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 - 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Pour the batter into the skillet.
• Bake: Place skillet into the oven and back in the oven for 12 - 15 minutes, until golden on the edges and firm throughout.
• Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.
• Cool & remove: Remove from the oven and let cool a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove.
• Serve: Cut into 4 - 8 slices or pull apart and eat. Socca is best eaten right away.
• Socca can be stored on the counter in an airtight container for up to 3 days.

FARINATA

Steps:

• Put water in a large bowl. Slowly add in chickpea flour, mixing it with a wire whisk. Add salt to the mixture. Cover and let stand at room temperature for 3 hours or overnight. Preheat oven to 400 degrees F. Remove the foam from the top of the chickpea mixture. Grease a baking pan, about 12 by 16-inches, with oil. Once greased, add 2 tablespoons oil. Add chickpea mixture. Use a fork to combine the oil and chickpea mixture. Sprinkle generously with pepper. Heat remaining 3 tablespoons oil in a medium nonstick pan on medium heat. Add onion and cook for 10 minutes. Top the farinata with the onion slices and bake for 20 to 25 minutes. Remove from the oven and let cool for about 10 minutes before cutting.

FARINATA: THE GENOA CHICKPEA TART.

Steps:

• Put the chickpea flour in a bowl and add lukewarm water a little at a time stirring with a whisk so that a smooth and lump-free batter is created.
• Let it rest at room temperature covered with transparent film for at least 4 hours (better 8).
• Mix it every 2 hours and remove the foam that eventually forms on top (these are the impurities that release the chickpeas).
• When the batter is ready, preheat the oven to 280°C - 300°C (530-570°F) and put the empty pan inside.
• Add salt to the batter and stir.
• Take the pan from the oven, be careful not to burn, and pour in the oil.
• Then take a wooden spoon, place it at an angle of 45 ° in the center of the pan and pour the batter inside the pan making it run along the spoon (the batter will gently float over the oil and the oil will create a protective film above and under the batter without mixing with it).
• Bake in the lower shelf of the oven and cook for 20 minutes or until the farinata will not have a light hazelnut color.
• Then turn off the oven and turn on the grill mode for 5 minutes to create a light brown crust on the surface.
• Remove from the oven, wait a minute, sprinkle with pepper and serve hot.

FARINATA/SOCCA

Steps:

• Whisk together the chickpea flour, water, cumin, and olive oil. Cover container and let rest for 2-3 hours at room temperature. When ready to cook Socca, preheat broiler. (I have a gas broiler, so I'm not sure how the results would be different with an electric broiler.) When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2-3 minutes, then remove from oven (use a mitt!) and pour on a thin layer of batter. Cook Socca under the broiler until it has firmed and well-browned, especially on the edges. For me, this took 2-4 minutes under the broiler. Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one. Cut finished Socca into rough triangular pieces, sprinkle with sea salt and fresh ground black pepper and drizzle with olive oil. Serve hot. Reduce heat under onions to medium-low. Push onion slices to center of pan and pour garbanzo mixture around them, then lift onions so batter can flow under them. Sprinkle socca with sage leaves. Cook until socca feels dry when lightly touched and is browned on the bottom (lift carefully with a spatula to check), 12 to 14 minutes. 5. Broil 6 to 8 inches from heat until top is lightly browned, 3 to 4 minutes. 6. Cut into wedges and serve with a wide spatula. Add salt to taste.