Cooking With Metachat!

Monday, July 03, 2006

GeckoDundee's Socca

I'll give metric measures only because it took me ages to get it just right. If I give imperial eqivalents, you'd just have to go through the trial and error yourselves to get it right.

Socca
180g Chick Pea Flour*
250ml Water
90ml Good quality olive oil (+ a little more for the tin)
Tsp salt
2-4 sprigs fresh rosemary

Mix the oil and water in a bowl
Sift in the dry ingredients**
Whisk to the consistency of a firm batter
Preheat oven to 425°F / 220°C
Let mixture stand for an hour or two

Take two pizza tins (thin, NY style)
Grease pizza tins with olive oil
Pour in batter
Sprinkle rosemary over mixture
Bake until golden brown (about 20-30 mins)

Serve with green salad, Greek salad, or similar. IT wouldn't hurt to drizzle a little more olive oil over it.

* AKA Gram flour, Besan, Garbanzo flour. Try Indian shops if you can't find it

** There are regional variations. Some include ground cumin seeds (a dry ingredient obviously) instead of rosemary. Others use different flours.
A mix (about 50/50) of chick pea flour and buckwheat flour is traditional somewhere (Corsica?). Once you get the hang of it you can experiment.

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