Socca

1. 1

   Sift chickpea flour into bowl (very important to sift the flour or else it will form lumps)

2. 2

   Add water slowly to flour and mix. (I use a Kitchen Aide stand mixer with the whisk and whisk it for approx. 2-3 minutes). A spoon or hand whisk will do. Be sure no lumps form, if they do, beat them out.

3. 3

   Set aside 30 minutes. After 30 minutes add the desired herbs.

4. 4

   Pre-heat oven to high broil.

5. 5

   Heat 1 Tbsp. olive oil in 12 inch skillet on medium-high heat (I use stainless steel. Non-stick will do but be sure it can go in the oven on high broiler)

6. 6

   When hot stir the batter a little a pour into the skillet. Set heat on medium.

7. 7

   Cook 2-3 minutes, when the batter has barely set, sprinkle onions and tomatoes evenly on top and add the Parmigiano. Add black pepper.

8. 8

   Once all ingredients are added and the Socca looks set proceed to put the skillet under the broiler for 4- 5 minutes or until it is golden all over and has some nicely browned patches.

9. 9

   Better if served hot but it is good even if at room temperature.

10. 10

    Buon Appetito!!

No additional tips available.