SOCCA; Chickpea flour is a rustic observation made of water, salt, pepper and olive oil, poured into a pan and cooked.
Usually fresh grass and salt cheese are added. In some variations, caramelized onion is added. It is a popular street dinner, especially in France/Nice.
The same recipe is known as Farinata in Italy.
Socca made of chickpea flour is naturally gluten -free, vegetarian and vegan.
It is often quite thin but can be adjusted according to the size of the pan you use.
The edges are beautifully fried and cooked until crispy and then served as hot cut into slices.
The reason for being served hot is that SOCCA becomes unpleasant gummy after cooling.
https://egepazarindan.com/besan-ladyoo-tarifi-nasil-yapilir/ Socca Recipe Ingredients
1 cup of chickpeas flour
1 teaspoon of fresh black pepper
1 teaspoon of sea salt
1 cup of water at room temperature
4 tablespoons extra virgin olive oil
1 medium onion, finely sliced
2 teaspoons of chopped fresh rosemary
Preparation of
Beat the chickpea flour, salt and pepper in a mixing bowl. Pour the water and continue to beat until the dough is smooth.
Add 2 tablespoons of olive oil and beat to combine. Leave for at least 20 minutes or at room temperature for up to a few hours.
Heat the oven for 230 degrees.
Heat a large casting pan that can enter the oven and add the remaining 2 tablespoons of olive oil to the pan.
Cook the onion until it is caramelized and add a small pinch to increase caramelization – according to my name.
Add the chopped rosemary to the pan and cook for another minute. Spread the onion mixture evenly to the base of the ceiling.
Pour the chickpea mortar over the onion mixture. Place the pan on the middle shelf of the oven and cook for 10-15 minutes, hardening, sitting edges and gold color.
Then brush the Socled with a little additional olive oil and then bake for one or two minutes until it is thoroughly fried and starts to burn a few places.
Cut the triangle form and serve immediately when hot.
Enjoy your meal!
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