Socca and Salsa
We have to warn you: these chickpea flour flatbreads – socca, also known as farinata – are addictive! You can leave them plain, just seasoned with salt and pepper, or jazz them up with lots of herbs and caramelised onions as here. Either way you’re going to love them – try them with a cold beer once the diet is over! Cut them into wedges or serve whole for people to tear off pieces and enjoy with the tomato salsa below or either of the dips in this chapter.
- Prep time
- Cooking time
- 262 per serving
- 2 tbsp olive oil
- 2 red onions, sliced into thin wedges
- 150g chickpea (gram) flour
- 1 tsp finely chopped rosemary
- low-cal oil spray or olive oil
- sea salt and black pepper
- 4 tomatoes, cored and diced
- ½ small red onion, finely chopped
- 1 small red chilli, finely chopped
- zest of ½ lemon
- 1 tsp red wine vinegar
- 1 tsp olive oil
- small bunch of basil, finely chopped
Heat a tablespoon of the oil in a frying pan and add the red onions. Fry them over a medium heat for at least 10 minutes until they have softened and started to caramelise. Set aside.
Put the chickpea flour in a bowl with a generous pinch of salt and whisk to remove any lumps. Gradually pour in 250ml of water and continue to whisk until you have a smooth batter with the consistency of thick double cream. Stir in the remaining olive oil and whisk to emulsify. Set the batter aside
To make the salsa, mix all the ingredients in a bowl and season well with salt and pepper.
You can make 2 large socca in a 25cm non-stick pan, or 4 in a smaller pan. If making 2 large socca, heat the pan and spritz with oil spray or pour a few drops of oil into the pan and rub it over the base with kitchen paper. Pour half the batter into the pan and swirl to cover the base. Sprinkle over half the onions and half the rosemary, then cook over a medium heat for a few minutes until browned and crisping round the edges. Flip the socca over to cook the other side or put the pan under a medium grill to finish the cooking. Transfer it to a board or a large plate and repeat.
If you are cooking 4 socca, split the batter into 4 and proceed as above, using a quarter of the onions and rosemary each time. Cut the socca into wedges or serve whole with the salsa.