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italian style chickpea socca recipe

Written on Wednesday, August 31, 2016 | 3:32:00 PM



Serves : 2 to 4

Ingredients : 
- ¾ cup (90 g) chickpea flour
- 5 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1 medium shallot, thinly sliced
- 2 small red or orange bell peppers (6 ounces each), seeded and thinly sliced
- 2 tablespoons capers, rinsed and drained
- Pinch of red pepper flakes
- 3 ounces good-quality smoked or fresh mozzarella cheese, thinly sliced
- Fresh basil leaves, torn, for serving

Preparation Method :
1) In a medium bowl, whisk together the chickpea flour, 2 tablespoons of the oil, the salt, and 1 cup of water until smooth. Set aside for 30 minutes.

2) Turn the oven to broil with a rack placed 6 inches below the heat source. In a well-seasoned 10-inch cast-iron skillet, heat 1 tablespoon of the oil over medium heat. Add the shallots and cook until translucent, 4 minutes. Add the bell peppers and cook until they are softened and browned in spots, about 8 minutes. Add the capers and red pepper flakes, and season to taste with salt. Transfer this mixture to a plate and keep it warm. Be sure to scrape out everything so nothing burns in the next step. 

3) Set the skillet under the broiler to preheat for 5 to 10 minutes. Once the skillet is very hot, carefully remove it from the broiler, add the remaining 2 tablespoons oil, and swirl it to coat. Add the chickpea batter and return the skillet to the broiler. Broil until the socca is set, the edges are pulling away from the pan, and the top is crisp and browned in spots, about 8 minutes. Carefully remove the skillet from the oven and reduce the heat to 450°F.

4) Top the socca with the mozzarella and the bell pepper mixture, and return it to the oven. Cook until the cheese has melted, about 5 minutes. Let cool slightly before topping it with fresh basil. Serve hot.




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