|1||cup chickpea flour|
|2||Tbsp. olive oil|
|~||Freshly ground black pepper (optional)|
Here’s Fisher’s description of how she makes socca. The Culinate interpretation is above.
“When I make socca at home, I take equal parts of water and chickpea flour (about one cup each), two tablespoons of olive oil, and one tablespoon of salt. Then I beat it hard — you’ve got to beat the hell out of it, really — and, since there are always a few lumps, I pour it through a sieve onto an oiled 1-inch-deep cookie sheet. I put it in the middle of a really hot oven, preheated to 500 degrees, then I turn on the broiler. It goes very fast, only a few minutes, but you have to keep your eye on it and use a long fork to prick the big bubbles as they form. It should go right from oven to table.”
This content is from the book A Stew or a Story by M. F. K. Fisher.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite