“Socca is a Provençale pancake made from chickpea flour,” says Shannon Bennett. “I think it makes a great entrée for any dinner party – the degree of difficulty is not huge, and the pancakes make a terrific base for creative toppings, such as marinated mackerel and strips of roast capsicum. Or you can just enjoy them as they are traditionally served along the Côte d’Azur, as a type of bread for dips such as tapenade.”
Ingredients
Method
Main
1.Preheat the oven on fan-grill to 280C or regular grill to high.
2.Mix together the flour, water, olive oil, 1 tsp sea salt and freshly ground black pepper and pass through a fine-mesh sieve.
3.Pour 1 tbsp extra olive oil into a non-stick pizza tray and tilt the tray so it covers the base. Ladle a quarter of the batter into the tray and spread it around like a crêpe.
4.Transfer to the oven and bake for 8 minutes or until golden brown and starting to blister.
5.Take out the tray and add flavourings to the socca if you like, or just a sprinkling of sea salt, then cut the socca into rough pieces and serve warm. Repeat with the remaining batter to make 4 pancakes in all.
Note This recipe is from Cooking All Over the World ($45, hbk), published by Lantern for Miele and is available exclusively from the Miele online shop from November 2014. It has been reproduced with minor GT style changes.
Notes
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