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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.