Socca
Photography Vanessa Wu.
This ‘bread’, made from chickpea flour, will take you straight to a Provençal market, where it is sold freshly cooked and still warm, wrapped in paper. It is even better when consumed with a glass of red wine.
INGREDIENTS
250 grams chickpea flour 1 teaspoon salt
1⁄2 teaspoon freshly ground pepper
2 teaspoons finely chopped fresh rosemary
1 teaspoon ground cumin
500 ml water
2 tablespoons olive oil extra olive oil for cooking
METHOD
Combine the flour, salt, pepper, rosemary and the cumin in a large bowl. Mix the water and oil together and whisk into the flour to make a smooth batter. Cover and rest for 30 minutes. Preheat the oven to its highest setting.
Heat 3 tablespoons of olive oil in a large (28 cm) non-stick sauté pan over a high heat. When hot add 1⁄2 the socca mixture and cook for 2 minutes. Transfer the pan to the oven and cook for about 20 minutes or until golden and cooked through. Remove from the pan with a wide spatula and place on a cutting board.
Brush with a little more olive oil and sprinkle with sea salt. Cut into wedges and eat while hot. Repeat with the remaining socca mixture. Makes 2 socca
Chickpea flour is available from health food stores.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.