Difference between revisions of "Socca"
RealRecipes (talk | contribs) m (moved Cookbook:Socca to Socca: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 6: | Line 6: | ||
|Image = [[Image:Socca.jpg|300px]] | |Image = [[Image:Socca.jpg|300px]] | ||
}} | }} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of France|Cuisine of France]] | [[Cuisine of Italy|Cuisine of Italy]] |
'''Socca''' (French), '''Torta di ceci''' or '''Farinata''' (Italian). | '''Socca''' (French), '''Torta di ceci''' or '''Farinata''' (Italian). | ||
| − | ''See also: [[ | + | ''See also: [[Calentita|Calentita]]'' |
==Ingredients== | ==Ingredients== | ||
| − | * 300g (2 cups) [[ | + | * 300g (2 cups) [[Chickpea Flour|chickpea flour]] |
| − | * 500ml (2 cups) [[ | + | * 500ml (2 cups) [[Water|water]] |
| − | * 2 Tbs [[ | + | * 2 Tbs [[Olive Oil|olive oil]] |
| − | * 1 tsp [[ | + | * 1 tsp [[Salt|salt]] |
| − | * [[ | + | * [[Pepper|black pepper]] to taste; 2-3 decent grinds of a grinder should do |
==Equipment== | ==Equipment== | ||
| − | Apart from having the usual kitchen equipment and a good oven, you will need something to cook the ''socca'' on. Traditionally, a 50cm (20 inch) copper plaque is used as it spreads the heat evenly to all parts of the ''socca'', but a good [[ | + | Apart from having the usual kitchen equipment and a good oven, you will need something to cook the ''socca'' on. Traditionally, a 50cm (20 inch) copper plaque is used as it spreads the heat evenly to all parts of the ''socca'', but a good [[Frying Pan|cast iron pan]] will suffice if preheated in the oven first. |
==Procedure== | ==Procedure== | ||
| Line 28: | Line 28: | ||
# Heat oven – super hot, around 300°C / 570°F is traditional, but whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it. | # Heat oven – super hot, around 300°C / 570°F is traditional, but whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it. | ||
| − | # [[ | + | # [[Whisk|Whisk]] the ingredients together well, ensuring there are no lumps. This should make a very thin batter, easy to pour. |
# Once the oven is up to temperature, pour some of the batter into the pan or onto the plaque, and put into the oven for 8-9 minutes at 300°C / 570°F, or 13-15 minutes at 250°C / 480°F. With a 50cm plaque or pan, cook half the batter at a time – the batter should cover the plaque or pan very thinly. | # Once the oven is up to temperature, pour some of the batter into the pan or onto the plaque, and put into the oven for 8-9 minutes at 300°C / 570°F, or 13-15 minutes at 250°C / 480°F. With a 50cm plaque or pan, cook half the batter at a time – the batter should cover the plaque or pan very thinly. | ||
# Remove from the oven and cut into triangular wedges. Serve hot. | # Remove from the oven and cut into triangular wedges. Serve hot. | ||
Revision as of 06:32, 6 April 2012
| Socca | |
|---|---|
 |
|
| Category: | French recipes |
| Servings: | 16 (or 8, twice!) |
| Time: | 15-30 minutes |
| Difficulty: |  |
| Cuisine of France | Cuisine of Italy
Socca (French), Torta di ceci or Farinata (Italian).
See also: Calentita
Ingredients
- 300g (2 cups) chickpea flour
- 500ml (2 cups) water
- 2 Tbs olive oil
- 1 tsp salt
- black pepper to taste; 2-3 decent grinds of a grinder should do
Equipment
Apart from having the usual kitchen equipment and a good oven, you will need something to cook the socca on. Traditionally, a 50cm (20 inch) copper plaque is used as it spreads the heat evenly to all parts of the socca, but a good cast iron pan will suffice if preheated in the oven first.
Procedure
- Heat oven – super hot, around 300°C / 570°F is traditional, but whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.
- Whisk the ingredients together well, ensuring there are no lumps. This should make a very thin batter, easy to pour.
- Once the oven is up to temperature, pour some of the batter into the pan or onto the plaque, and put into the oven for 8-9 minutes at 300°C / 570°F, or 13-15 minutes at 250°C / 480°F. With a 50cm plaque or pan, cook half the batter at a time – the batter should cover the plaque or pan very thinly.
- Remove from the oven and cut into triangular wedges. Serve hot.
- Repeat for the rest of the batter.
