Cast Iron
Vibrant Spring Socca
Popular on Food52
27 Reviews
Bette
March 19, 2016
I don't understand why water is necessary in the pesto, particularly since there is an abundance of olive oil in the recipe. It seems this amount of water would make the socca soggy?
Paige
July 23, 2014
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!
German
July 14, 2014
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.
Dasha
May 18, 2014
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.
jane
February 9, 2019
I also found this entirely too salty. I had to add 1/2 cup more flour and 1/2 cup more water. That helped.
sarabclever
May 12, 2014
I haven't had much luck making socca--this is inspiring me to try again though!
gaelc
May 6, 2014
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!
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!
Shell
May 28, 2014
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!
TheWimpyVegetarian
April 28, 2014
I make farinata a lot, and I think this is another name for socca. I'm definitely trying your version with spring veggies. Perfect!!
Shell
April 28, 2014
I've never heard of farinata, but it does look like another name for socca. I hope you enjoy this recipe.
Natalie
April 25, 2014
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!
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!
Shell
April 25, 2014
Thank you. And thanks so much for the feedback, it's great to hear how my recipes turn out in other's kitchens.
Natalie
April 14, 2014
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!
Shell
April 15, 2014
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!
NuMystic
April 27, 2014
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?
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?
Shell
April 28, 2014
Roughly 1 T of herbs in the batter total. Parsley is in the recipe but basil, chives, whatever you like would work.
NuMystic
April 29, 2014
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!)
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