Author Notes
Socca, also known as farinata, is chickpea flour flatbread that is popular in the Ligurian Sea coast. It’s super easy to put together, inexpensive, and it provides a protein-rich, gluten-free, and vegan base that lends itself well to a variety of toppings. Any pesto and vegetable combination can be used, so feel free to experiment!
I love simply shaving raw asparagus and pairing it with a tangy dressing, which helps to soften the asparagus into fettuccine-esque ribbons.
Leek pesto? You may be skeptical, but the leeks add a very mild onion flavor that is balanced by the sweet, creamy cashews and tangy lemon. The miso paste adds a cheesy, umami flavor that helps marry all of the ingredients together. —Natalie
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Ingredients
- Socca (recipe from Food52)
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1 cup
chickpea flour
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1 teaspoon
sea salt
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fresh ground black pepper
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3 tablespoons
olive oil
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1 cup
water, room temperature
- Leek pesto and Shaved Asparagus and Kale Salad
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1
leek, tough ends removed, halved length-wish and chopped
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1 cup
cashews, toasted
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1
clove garlic
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3 teaspoons
mellow white miso paste
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1/4 cup
grated Parmesan (optional)
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3 tablespoons
olive oil
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5
thick asparagus stalks, shaved thinly
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2 cups
chopped kale, loosely packed
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2 tablespoons
red wine vinegar
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3 tablespoons
olive oil
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1
clove garlic, minced
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1 teaspoon
Dijon mustard
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salt and pepper, to taste
Directions
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For the leek pesto, in a food processor or high-speed blender, add the leek, cashews, garlic, Parmesan (if using), miso, and lemon juice. Blend until it reaches a uniform consistency, then add in the olive oil and blend until smooth. Taste and add salt, pepper, or more lemon juice, to taste.
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For the socca, preheat the oven to 450 and place your cast iron skillet in the oven. In a medium bowl, combine the chickpea flour, salt, and pepper. Add in 1 cup of room temperature water and 2 tbsp of olive oil and whisk to combine. Let sit for 15 minutes, or until it resembles a thinner pancake batter. Add water if too thick.
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Remove the pan from the oven, add 1 tbsp olive oil and swirl to coat. Pour in the batter and let bake for about 15 minutes, or until the center is firm and edges begin to turn golden. Set aside and let cool while you prepare the shaved asparagus and kale salad.
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For the shaved asparagus and kale, in a mason jar, combine the red wine vinegar, olive oil, garlic, Dijon, salt, and pepper. Shake vigorously to emulsify. Place the kale in a medium bowl and pour half of the dressing on top. Using your hands, massage the kale for about 1 minute to break it down. Add in the shaved asparagus, mint, and remaining dressing. Toss gently to combine.
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To assemble, spread about ½ cup (or more) on top of the socca in an even layer. Then top with the shaved asparagus, kale salad, and fresh grated Parmesan or Manchego cheese, if desired. Slice into wedges (like a pizza) and serve immediately!
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