Hey hey. I hope everyone is keeping cool, wherever you may be. From the looks of it most of the country is experiencing some pretty toasty weather. I honestly can’t really complain because I drive to work, work in an office with AC and have AC at home. But if you don’t have those luxuries in this heat wave, I suggest you go jump in a body of water and then eat an ice cream cone, k?
Last night for dinner I made some Socca. Don’t know what it is? It’s pretty much a bread made with chickpea flour. This was my second attempt at making it, the first was a complete failure, and I’d say I’ve almost figured it out. In any case, it was mighty delicious topped with Italian seasoned diced tomatoes, goat cheese and fresh Basil.
3/4 chickpea flour
3/4 c water
2 T olive oil (I used only 2 t which may have contributed to the slight pan stickage I encountered)
Heat oven to 375 degrees. Oil round cake pan very well.
Mix chickpea flour, water and olive oil with a wire whisk. Pour batter into round pan.
Bake for about 40 minutes until cracks form on top.
Carefully remove from pan by running knife along edges then flipping pan onto another plate. (Hopefully yours doesn’t stick!)
Like I said, I topped mine with tomatoes, goat cheese and fresh basil. I stuck it under the broiler for a few minutes to warm the tomatoes and cheese. Aside from the Socca being a bit under seasoned (next time I’ll add a touch of salt and perhaps some herbs), it was delicious! It had a bit of chew yet crumbled and held up to the toppings when sliced.
To celebrate my mostly successful Socca making attempt, I whipped up some banana soft serve.
I’m sure most know what banana soft serve is and how it’s made but if you don’t, it’s simply frozen chunks of ripe bananas pureed in the food processor until they achieve a soft-serve like consistency. It’s easy, tasty and the perfect solution for a lazy girl who wants ice cream but doesn’t want to go get it.
Plop some fresh berries on top and you have a cheap, frosty dessert to enjoy while watching:
I’m not ashamed.
Have you ever made/had Socca before? How did you prepare/eat it?