Fig & Ricotta Socca
Socca (pronounced SO-kah) is a thin chickpea crêpe popular across Italian and French towns along the Ligurian Sea (it's called farinata in Italy). Typically savory, this lightly sweet gluten-free socca recipe is adorned with fresh ripe figs and a drizzle of honey. Serve as an appetizer or at brunch. Source: EatingWell Magazine, November/December 2016
Ingredients
Directions
-
Whisk flour, salt and pepper in a large bowl. Add water; whisk until smooth. Let rest while the oven preheats or refrigerate for up to 1 day.
Advertisement -
Position racks in upper and lower thirds of oven. Place a 12-inch cast-iron skillet on the lower rack. Preheat to 450 degrees F for 30 minutes.
-
When the oven is preheated, carefully remove the hot pan and swirl in 1 tablespoon oil. Whisk the batter, pour it into the pan and swirl to coat. Top with ricotta and figs.
-
Bake until the bottom is browned and the edges are crispy, 16 to 20 minutes. Remove from the oven and, using a pastry brush, dab the socca with the remaining 1 tablespoon oil (brushing can dislodge the toppings).
-
Turn the broiler to high. Broil the socca on the upper rack until browned in spots, 1 to 3 minutes. Drizzle with honey and cut into wedges.
Tips
To make ahead: Refrigerate socca batter (Step 1) for up to 1 day.
Tips: Chickpea flour made from ground dried chickpeas (aka garbanzo beans), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.
Nutrition Facts
1 starch, 1/2 fruit, 1/2 medium-fat meat, 1 1/2 fat