Socca & Parm | Shape Magazine

Ingredients

  • 1 cup fine chickpea flour
  • 1 cup lukewarm water
  • 2 tablespoons extra-virgin olive oil
  • 1/2 to 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Piment d’Espelette (or substitute paprika or Aleppo pepper)
  • 1 tablespoon extra-virgin olive oil
  • Piment d’Espelette oil
  • Flaky salt
  • Parmesan

Piment d’Espelette Oil

  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon Piment d’Espelette (or paprika or Aleppo pepper)

Directions

  1. In a medium bowl, whisk together 1 cup fine chickpea flour, 1 cup lukewarm water, 2 Tbsp. extra-virgin olive oil, 1/2 to 3/4 tsp. fine sea salt, 1/2 tsp. freshly ground black pepper, and 1/4 tsp. Piment d’Espelette, plus more to finish (or substitute paprika or Aleppo pepper). Cover, and let sit at room temperature for at least 2 hr. Preheat the broiler, and arrange an oven rack near the top of the oven. Add 1 Tbsp. extra-virgin olive oil to a 10-in. cast-iron skillet, and place it in the oven until it’s hot, 5 to 10 min. Carefully remove the pan from the oven, and pour in half the batter. Gently swirl the pan to coat, then return to the oven. Broil until the socca is golden brown and starting to char in spots, 2 to 3 min. Transfer to a plate, drizzle with Piment d’Espelette Oil, and sprinkle with flaky salt. Repeat with olive oil and remaining batter. Cut the socca into wedges, and serve with crumbled Parmesan.

Piment d’Espelette Oil

  1. In a small saucepan over medium-low, heat 1/2 cup extra-virgin olive oil until just warmed. Remove the pan from the heat, add 1 tsp. Piment d’Espelette (or paprika or Aleppo pepper), and stir to combine. Set aside to cool and infuse. The oil will keep at room temperature in a tightly sealed container for 1 month.

Note

  • Recipe by Rebekah Peppler, the author of Table. Recipes reprinted from Table by Rebekah Peppler with permission by Chronicle Books, 2021.

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