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Vibrant Spring Socca

By • April 24, 2014 • 0 Comments

Vibrant Spring SoccabyShell

WHO: Originally from Hawaii, Shell is currently a New Yorker who blogs from Grateful Grazing. WHAT: A satisfying, warm weather appetizer you can feed to all of your vegetarian and vegan friends. HOW: Think of this as similar to making a pizza -- but with a shorter waiting time (no yeast!). WHY WE LOVE IT: This is something we'd want to eat at an outdoor dinner party while sipping a glass of wine. We love the pesto too, which is bright and fresh — we’re keeping the extra for many breads and pastas to come.
Vibrant Spring Socca

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A little socca art.

Vibrant Spring Socca

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First, mix the flour, water, olive oil, parsley, and salt to make the batter.

Vibrant Spring Socca

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Next up: pesto.

Vibrant Spring Socca

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Repeat after us: Slow drizzle.

Vibrant Spring Socca

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It should look like this. (When it does, you'll clearly need to test some with a piece of bread.)

Vibrant Spring Socca

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When your pan is preheated, pour the socca batter in, and -- carefully -- slide it back into the oven.

Vibrant Spring Socca

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Top with pesto, fresh vegetables, and pecorino. Eat.

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