also known as Socca

Maybe because Socca is a classic street food from Nice, it's almost always associated with Summer time lazy afternoons and garden gatherings and I am not about to spoil the magic for those of you who have been to the South of France and enjoyed it with a cold glass of wine, or for us who have every intention of experiencing it first hand.
My intention is to give you a glimpse of Socca's taste in the form of home made (gluten- free) Farinata, ridiculously easy to make and equally ridiculously delicious.

There are many variations of the recipe out there, but I chose to use Mark Hix's the minute I read his description of the dish: This is one of the tastiest and simplest things I've eaten for a long time!!  Also, I have tried enough of his recipes to know that we will never have disagreements about what tastes good.


Serves 6-8
(Here is the original recipe which is generous, I used only half of  the ingredients)

1 l water
2tsp salt
300 g chickpea flour, sifted
30 ml olive oil, plus for frying

Put the water, salt and chickpea flour into a bowl with the olive oil and whisk to form a smooth thick batter. Cover and leave at room temperature for at least 5 hours, or overnight (which I did), which will allow the batter to start fermenting that will result in a light airy texture and better taste.
Preheat the oven to 220C/425F/gas 7.
Heat a heavy oven-proof cast iron pan on the stove until it starts smoking then cover the bottom generously with olive oil. Pour the mixture to a depth of no more than 6 mm and swirl it around while the mixture starts bubbling.
Transfer it to the oven and bake for about 15 minutes, until the Farinata has set and the edges are crispy. 
Repeat with the rest of the mixture. Serve warm with cheese, antipasti or with a bowl of nice vegetable soup!
Variations: to add extra taste, add some sliced onions, herbs like parsley, rosemary, thyme or crushed pepper  just before it goes into the pan.

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