Crispy socca with stracciatella, confit tomatoes and Mediterranean herbs
Crispy chickpea flour is the base of this fresh, convivial recipe inspired by the cuisine of the French-Italian Riviera
Ingredients
- Chickpea flour: 200g
- Water: 600ml
- Cherry tomatoes: 250g (or yellow/red datterini)
- Salt: to taste
- Brown sugar: 1 tsp
- Fresh thyme: to taste
- Garlic: 1 clove
- Extra virgin olive oil : to taste
- Pepper: to taste
- Stracciatella cheese: 200g
- Fresh oregano: to taste
- Fresh basil: to taste
Instructions
- 1
Pour the chickpea flour into a large bowl and add the water a little at a time,stirring with a whisk to prevent lumps from forming. Leave the mixture to rest for at least 30 minutes.
- 2
Meanwhile,cut the cherry tomatoes in half and arrange them on a baking tray lined with baking paper. The cut side should be facing upwards. Season with salt,brown sugar,thyme,a crushed clove of garlic and extra virgin olive oil.
- 3
Bake the cherry tomatoes in a fan-assisted oven at 140°C for about 1 hour until slightly wilted.
- 4
Return to the socca batter and add salt,pepper and a drizzle of extra virgin olive oil. Stir one last time.
- 5
Heat a round baking tray or ovenproof frying pan,lightly greased with oil,until hot. Pour in the mixture,spreading it into a thin layer to cover the entire surface.
- 6
Bake in a static oven at 230°C for 15-18 minutes until the surface is golden brown and crispy around the edges.
- 7
Allow the socca to cool slightly,then top with spoonfuls of stracciatella,the confit tomatoes and fresh herbs.
- 8
Cut into wedges and serve immediately.
Cook it from the original
This recipe comes from finedininglovers.asia. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.asia