Socca with summer fruits and pistacho - by Chelsea

Extra virgin / extra sweet: Summer fruit socca by Chelsea Turowsky 

Chelsea writes:

"Socca (also called farinata) is a chickpea flour and olive oil pancake. It is also a landscape. Socca reminds me of the beach in the early morning hours before footprints, sand scattered with natural objects gifted by the tide.

This recipe made with the freshest harvest of @honest_toil is a sweet variation, sweetened by ripe stonefruit and powdered sugar. I first began baking socca when seeking a gluten free alternative to bread. Years later, it now exists on my menus as its own course. The grassy, unfiltered, peppery notes of @honest_toil brings this recipe to a new level. Serve this at a party or on a weekend morning, best if shared among friends. I could not decide on one topping, so I offer you two."

SOCCA

Base:
Chickpea flour
Water (room temperature)
Honest Toil olive oil

Flavor variations:
Ripe stonefruit (cherry, peach, apricot, olive)
Pistachio, powdered sugar, rosemary salt
Add as little or as much as you like.

Recipe:
Slowly whisk 1 cup room temperature water, 1/2 cup Honest Toil, and 1 teaspoon salt into 1 cup of chickpea flour. Cover and let sit for 1 hour (or up to 12 hours).

While the batter is resting, prepare your toppings. You can use almost anything, but I recommend fresh fruit and nuts for flavor.

Preheat your oven to 230 Celsius. Heat your tray or skillet (this helps make the socca crispy). Once the mixture is ready, remove the tray from the oven, painting it with olive oil, and pour in the batter.

Add fresh fruit one by one, creating a landscape. Alternatively, add pistachios, salt and rosemary (I‘m using this very aromatic rosemary salt I made in May from my father‘s garden in the Algarve, but rosemary and salt will also do). Depending on the size of your vessel, make 2 socca.

As the batter will not rise, just make sure you pour enough to cover the bottom of the pan.

Bake at 230 degrees for 15-20 minutes depending on the strength of your oven.

Remove, let cool, add powdered sugar, brush with additional olive oil, enjoy.

Photo by @gabrielemiseikyte