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Socca Farinata torta-di-ceci cecina | wefacecook.com Socca Farinata torta-di-ceci cecina | wefacecook.com
Recipe

SOCCA FARINATA TORTA-DI-CECI CECINA

Serves: serves 4

Cooking time: 20 minutes .

This is a variation of the renowed Provence passaladière and is made of chickpea flour, water and olive oil. The pancakes are a specialty from Nice in France and neighboring Liguria, in Italy where they are called farinata

Ingredients

  • 2 cups (300g) cherry tomatoes, halved
    5 1/2 tablespoons olive oil, plus more for drizzling
    salt and black pepper
    1 3/4 lbs (800g) white onions, cut into thin rings
    2 tbsp thyme leaves
    1/2 tsp white wine vinegar
    1 3/4 cups (230g) chickpea flour
    2 cups (450ml) water
    2 egg whites
    crème fraîche to serve

Preparation

  • Toss the cherry tomatoes with some olive oil and salt and pepper. Roast them, cut side up, at 275°F for about 25 minutes. You don;t want them to dry out completely.
    Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
    Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
    Mix in 1/2 teaspoon of white wine vinegar.
    When the tomatoes are cooked, set them aside. Increase the oven temperature to 325F.

    Make the Socca batter with your chickpea flour.
    Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.

    In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.

    Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.

    Top the pancakes generously with the caramelized onion and then add the tomatoes. You can warm this in the oven for a few minutes before serving.

    The crème fraîche can be served on the side
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