Vibrant Spring Socca

By • April 6, 2014 • 25 Comments



Author Notes: Socca has a mild, nutty flavor and pairs well with most toppings, so feel free to get creative. For this recipe I’ve chosen to make a single, thick crêpe to hold the toppings, but you could also make a few thinner crêpes and serve them individually rather than slicing one. If making several thin crêpes, be sure to decrease the cooking time.Shell

Food52 Review: WHO: Originally from Hawaii, Shell is currently a fellow 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.
A&M

Serves 4 to 6

For the socca

  • 1 cup chickpea flour
  • 1 cup water
  • 1 1/2 tablespoon olive oil
  • 1 tablespoon chopped parsley
  • 1 1/2 teaspoon salt
  • handfuls Your favorite spring vegetables, such as sprouts, snow peas, and/or asparagus, blanched
  • Shaved Pecorino (optional)

For the pesto

  • 1 cup basil leaves, packed
  • 2 cups arugula
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/2 cup walnuts, toasted
  • 1/4 cup nutritional yeast or Parmesan
  • 2 garlic cloves, minced
  • Salt and pepper
  1. For the socca: In a medium bowl, combine flour, water, olive oil, parsley, and salt. Whisk until all clumps of flour are incorporated and the batter is smooth. Set aside and allow to rest for 30 minutes. You can prepare the pesto during this time, and cut up your vegetables into small bite size pieces.
  2. For the pesto: Combine all ingredients in a blender or food processor and blend until smooth. Add more oil or water as needed to reach a smooth consistency. This recipe will make more than you need for the socca, but it freezes wonderfully. Freeze extra and thaw to add to pasta salads, baked eggs, or just about anything your little heart desires.
  3. Turn your broiler to high and place oven rack about 5 inches below the flame. Place a lightly greased cast iron skillet below the broiler for a few minutes until hot. Carefully remove the skillet and pour in the batter. You may need to gently swirl the skillet around to evenly distribute the batter. Return to oven. Cooking time will be 5 to 10 minutes depending on the strength of your broiler. Check every 3 minutes or so to avoid burning. Remove from oven when golden brown. Allow to cool for several minutes, carefully remove from skillet and place on serving dish or parchment paper. Top with pesto, fresh vegetables, and Pecorino.
Jump to Comments (25)

Comments (25) Questions (1)

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Bw_o

about 1 month ago Sini | my blue&white kitchen

This looks absolutely amazing!

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about 1 month ago Paige

Since coming across this months ago, I've made it many times (switching up the herbs/toppings) and every time it's better than I remember. Not to mention, the constant supply of your pesto I keep in my freezer. Thank you!

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about 1 month ago German

We traditionally eat a slice of this on top of mozzarella pizza. Not always, but it's nice to have one out of four pizza slices.

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about 1 month ago German

Faina!!!

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3 months ago gail

What size cast iron skillet works best for this?

Im-shell

3 months ago Shell

Gail, so sorry for the delay. If you haven't already made this, a 8-9" skillet would work best.

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4 months ago Dasha

I am going to say that the amount of salt in this recipe makes it inedible. I used fine sea salt that I normally use for baking. Maybe if it was coarse kosher salt, it would've been fine. However the recipe does not specify.

Sara_clevering

4 months ago sarabclever

I haven't had much luck making socca--this is inspiring me to try again though!

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4 months ago gaelc

Shell,
I've made one of these before and I'm going to try yours today. I'm a bit curious about the consistence of the interior of the socca. Should it be "moist" inside or like a bread consistency. Should the outside be crisp? Not sure...can you help? Thanks so much!

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4 months ago Dasha

I have this question too!

Im-shell

3 months ago Shell

Hi! Sorry I wasn't wasn't able to answer your question sooner. The center should be a little moist but the top will be dry and crisp. Hope it turned out well!

Me3

4 months ago Kathleen @HapaNom

This looks delicious! Congratulations!

Im-shell

4 months ago Shell

Thank you!

Me

4 months ago TheWimpyVegetarian

I make farinata a lot, and I think this is another name for socca. I'm definitely trying your version with spring veggies. Perfect!!

Im-shell

4 months ago Shell

I've never heard of farinata, but it does look like another name for socca. I hope you enjoy this recipe.

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4 months ago Natalie

It's a great recipe, thanks for sharing!
I'd never tried socca before, but it's been on my list forever- I was definitely not disappointed. I added cumin and cayenne to the batter for a little kick.
The arugula pesto was a fantastic topping (along with sugar snap peas).
Nice job and congratulations!

Im-shell

4 months ago Shell

Thank you. And thanks so much for the feedback, it's great to hear how my recipes turn out in other's kitchens.

546

4 months ago Nico Scheidemantel

What size cast iron skillet do you like to use for this?

Im-shell

4 months ago Shell

Hi Nico, I used a 10" skillet. Enjoy!

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5 months ago Natalie

Herbs are mentioned in the batter instructions, but not in the list of ingredients. Are there specific herbs you suggest? And is salt to taste, or is there a specific amount for that? Thank you!

Im-shell

5 months ago Shell

Hi Natalie- Sorry I left the herbs out of the ingredient list, any herbs would be great, and I think I added basil, mint and chives into my batter. And, yes, salt to taste. Because topping the socca with cheese or nutritional yeast also adds salt, I generally add it to taste based on all of the ingredients I'm adding. Plus, I like things to be a but salty, so I like to leave the addition of salt up to you! Hope this helps!

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5 months ago Natalie

Thank you!

Flower_of_life_heartbeat

4 months ago NuMystic

And now I don't see herbs mentioned in the batter instructions. lol

Was this replaced with the now listed TBSP of chopped parsley or in addition to that. If it's in addition, roughly how many TBSP of herbs overall?

Im-shell

4 months ago Shell

Roughly 1 T of herbs in the batter total. Parsley is in the recipe but basil, chives, whatever you like would work.

Flower_of_life_heartbeat

4 months ago NuMystic

Thanks Shell, can't wait to give this a try as I happen to have a ton of herbs on hand to choose from at the moment. (Tarragon, Oregano, Rosemary, Thyme, Cilantro, Parsley AND Chives!)