Mark Bittman's socca recipe

[Guest guest]

To make it easier, here is Mark Bittman's recipe. I recommend

including the onion and rosemary leaves, they really make all the

difference.

Recipe: Socca (Farinata)

Published: October 19, 2005

Time: 45 minutes

1 cup chickpea flour

1 teaspoon salt

1 teaspoon, at least, ground black pepper

4 to 6 tablespoons olive oil

½ large onion, thinly sliced, optional

1 tablespoon fresh rosemary leaves, optional.

1. Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch

pizza pan or cast-iron skillet in oven. Sift chickpea flour into a

bowl; add salt and pepper; then slowly add 1 cup lukewarm water,

whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover,

and let sit while oven heats, or as long as 12 hours. Batter should be

about the consistency of heavy cream.

2. If using onion and rosemary, stir them into batter. Pour 2

tablespoons oil into heated pan, and swirl to cover pan evenly. Pour

in batter, and bake 12 to 15 minutes, or until pancake is firm and

edges set. Heat broiler, and brush top of socca with 1 or 2

tablespoons of oil if it looks dry.

3. Set socca a few inches away from broiler for a few minutes, just

long enough to brown it spottily. Cut it into wedges, and serve hot,

or at least warm.

Yield: 4 to 6 appetizer servings.

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