Socca

Known as socco in the south of France, and farinata in Italy, This baked chickpea flour pancake is known as socco in the south of France and farinat in Italy. It is a simple, versatile treat that could be an easy gluten-free staple in your repertoire. I’ve made it couple of times. First, via the recommendation of Justin Chapple at Food and Wine magazine. His recipe for a Zucchini and Olives version is here. The results were delicious. I served the dish alongside some sauteed shrimp.

For a second go around, I let the socca bake a bit longer for a crispier texture. And using Chapple’s salad mixture recommendation as guidance, I created a caprese version with tomatoes, basil and mozzarella. I had some baba ganoush on hand, so I spread a thin layer on the surface before piling on the “salad.”

The batter is quite amenable if you follow a few simple guidelines. It is important to let the batter rest at least 10 minutes before baking. Here are some tips and variation from the Simple Gluten Free Kitchen: socca

This is a quick recipe that is great for bookclubs. It’s simple, impressive and delicious.