Socca with Rosemary and Cumin (gluten-free, vegan, ACD)
Posted Mar 06 2011 11:43am
Once you make socca, you'll never want to live a life without it. Socca is a thin, unleavened flatbread or pancake made from chickpea flour. Known in Italy as farinata or cecina, this chickpea pancake was founded in Genoa and became a popular food of the Ligurian Sea coast, from Nice to Pisa. Socca couldn't be easier to make - simply chickpea flour, water, olive oil, and salt and spices. It is cooked in broiler or open oven until crisp and charred. Socca has gained popularity all around the world; depending on where you are in the world, it might be garnished with more olive oil, salt, pepper, cumin, harissa, or even jam.
I like it hot out of the broiler, brushed with olive oil, and sprinkled with French grey salt and freshly cracked black pepper.
Despite traveling throughout France multiple times and Italy, I've never eaten socca at the source - my experience with socca is limited to my kitchen. For a great write up about socca, check out this post by David Leibovitz. I often default to him for just about anything, especially anything French. My default socca recipe is tweaked from the version in that post, and I think you'll love it as much as I do. It is a great snack, especially for parties, and makes a lovely appetizer for dinners.