This week’s Pancake Passport Series features a dish from Italy called farinata or socca. It is a pancake or crepe that is made from chickpea flour. To make, mix the chickpea flour with water, season with salt and pepper, and cook on a grill top with olive oil until golden. The caprese salad made with fresh tomato, basil, and mozzarella is a great addition to the chickpea pancakes. It adds freshness and flavor as well as nutrients like vitamin c, antioxidants, and lycopene from the tomatoes!
Socca Farinata (Chickpea Crepes)
Serves 8
Ingredients
2 cups chickpea flour (also called garbanzo bean flour or gram flour)
2 cups water
½ cup olive oil (plus extra for cooking)
Salt and Pepper to taste
Preparation
- Whisk together the chickpea flour with water, olive oil, salt and pepper until the mixture pours easily. When you’ve attained a crepe like batter, cover and set aside for 30 minutes to 1 hour at room temperature.
- Meanwhile heat a skillet over high heat until very hot with about 1-2 Tbsp of olive oil. Carefully coat the bottom of the pan with a layer of batter, it may sizzle and spatter.
- When the edges are set and middle starts to bubble, flip the socca and cook for another 3 minutes.
- Repeat with remaining batter. Slice into wedges and serve while still hot and crispy.
Caprese (Summer Tomato and Mozzarella Salad)
Serves 6
Ingredients
4 very ripe tomatoes (in the summer, try to buy at a farm stand)
1 ball of fresh mozzarella
1 bunch of basil
1 teaspoon salt
¼ cup of extra virgin olive oil
2 Tablespoons of balsamic vinegar
Preparation
Restaurant Presentation:
Slice the tomatoes and mozzarella into uniform slices and arrange on a large plate or platter by alternating tomato, cheese, tomato, cheese and so on. Whisk together the salt, balsamic vinegar and olive oil in a bowl, and pour over the sliced tomatoes and mozzarella. Chiffonade the basil and sprinkle over the platter. Add salt and pepper to taste and serve immediately.
Homemade presentation:
Cut the tomatoes and mozzarella into uniform cubes or chunks. Set the mozzarella aside. Toss the tomatoes in a large bowl with the salt, balsamic vinegar and olive oil. Let it sit while you chiffonade the basil. Add the basil and mozzarella to the tomatoes and toss very gently. Season with extra salt and pepper to taste and serve immediately.
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