Socca

Hailing from Nice, France, socca is a hidden gem for those on a gluten-free (and dairy-free) diet. I cannot imagine a better project for the Piccolo Gourmet. Socca is a cracker-like crepe made from gram (chickpea) flour. The Italians from Pisa and Genoa have their version as well, farinata, and is made in a similar way.

Our research led us to find that, in France, they are usually cut into triangles and served plain. In certain parts of Tuscany, Italians add toppings like a focaccia. Tonight, I tried both ways. Many thanks to David Lebovitz's Parisian blog for providing the recipe. Gluten-free vegans rejoice!

Socca or Farinata
1 cup gram flour
1 cup water
1.5 TSP of olive oil
1/2 tsp sea salt
some crushed black pepper

1. Blend all ingredients into a bowl and let rest for 30-45 mins. (I went for a jog and came back.)

2. Preheat broiler and place a non-stick cookie sheet (with a lip) in the oven to pre-heat for 10 minutes.

3. Pour batter onto the hot sheet and (using a mitt) roll dough around to coat the surface as evenly as possible.

4. Place under the broiler until it has blistered in spots and set.

5. Cut into squares, triangles, whatever, and enjoy warm.

The socca were sooo good plain with a glass of white wine. Also good with toppings, though try to stay on the lighter side. I topped my farinata with a roasted tomato slice, fresh chopped basil, and sliced olives (see photograph). The tomato was very heavy for such a delicate base. It held up fine, but something lighter (like caramelized onion slices or just some chopped herbs) would have been preferable.

The dish is so simple to execute. Weeknight fare for sure. However, like most gluten-free dishes, it requires some trial and error before hand. Did it turn out edible? Absolutely. I'm bringing leftovers to snack on tomorrow at work. However, I would love to squeeze in a couple of more trials before my cousin comes over next week. (He has gluten and lactose allergies, so this dish is PERFECT for him.) A second post with further experiments are in order, so keep your eyes peeled. Happy cooking!