Socca, also called farinata in Liguria, is a tender pancake made from chickpea flour. Unlike the versions in Nice, which are cooked in copper pans, this one is baked in a cast-iron skillet before being topped with a summery marinated squash salad.
Source: food and wine
1. Preheat oven to 450. Place a 12 inch cast-iron skillet in preheated oven; let heat 10 minutes. Meanwhile, whisk together flour, 1 cup water, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl until completely smooth, about 30 seconds. Let stand at room temperature 10 minutes.
2. Carefully remove hot skillet from oven, lightly brush skillet with canola oil. Pour flour mixture into prepared skillet. Return to oven, and bake at 45o until socca is set and lightly browned around edges, about 12 minutes.
3. Meanwhile, toss together zucchini, yellow squash, olives, chives, lemon juice, remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until well combined. Set aside until readt to serve.
4. Invert socca onto a clean work surface. Top with zucchini mixture, leaving a 1-inch border; sprinkle with oregano, and garnish with ricotta salata. Cut into 8 slices, serve immediately.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 421 | ||
Calories from Fat: 229 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 343.8mg | 12 % | |
Potassium 656.3mg | 17 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 28.5g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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