Farinata, Socca, Pannella and who knows how many other names, it is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire.
It seems that its origins are from the Roman Empire in Genova when a ship full of chickpeas flour and oil got caught in a storm and the flour got wet with seawater.
Instead of throwing it away, since they did not have much more to eat, they let it dry in the sun.
The Farinata recipe was then improved in time by cooking it on a fire.
Whatever its origins, and name the Socca or Farinata is one of the typical street food in the French and Italian Riviera.
In the streets is served by itself warm just off the fire.
It is like a rolled thick crepe.
If you make it at home you can serve it with any type of sauce or dip, or use it as a wrap.
If you want to be more adventurous you can mix some herbs in the batter to give them an extra flavor.
Though remember the batter has to REST FOR 10 HOURS, so make it the day before and store at room temperature.
To make the socca in my regular kitchen oven I use the pizza stone plate from Brazilian Soapstone which has an edge and I can pour the Socca mix without spilling it.
You can buy it online in the USA, but not in Europe.
So if you are in Europe, I found some cast iron pans that can use used instead.
They do make the difference, the heat from the stone makes the dough cook evenly, including in the center and gives the crust a nice crispy consistency. The same as if cooked in a pizza oven.
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This recipe was published in a video proposing 2 Appetizers and you can find the video below.
These are the appetizers featured:
- Socca Farinata
Also on the table but not on the video Neapolitan Fried Pizza.
Socca or Farinata: Chickpea Pancakes
- 2 cups chickpeas flour
- 1 tsp salt
- 3 cups water
- 2 tbsp olive oil
- olive oil for cooking
- Sift the salt in the chickpeas flour
- Gradually add the water and the 2 tbsp of olive oil
- Cover with cling film and let it rest overnight at room temperature
- OIl the pizza stone plate and put it into the oven at 220C
- Once the oven is hot take the pizza stone out, brush again with olive oil and pour the mixture enough to cover the plate
- Cook in the hot oven for 15 minutes
Fat 30 gr per serving
Carbohydrates 27 gr per serving
Proteins 10 gr per serving
Sugar 6 gr per serving
Sodium 615 mg per serving