Socca with rosemary, onion and tapenade

AT A GLANCE

  • Serves 4 people

You can get a head start on this recipe by making the batter the night before and refrigerating it until you need it. Serve these pancakes, a specialty of Nice, with all manner of accompaniments - we've gone for broad beans and goat's curd, but tapenade and grilled artichokes (all from the deli counter) also work well.

  • 150 gm (1 cup) chickpea flour (besan)
  • 1 tsp each coarsely chopped rosemary and thyme, plus extra to scatter
  • 1 garlic clove, finely chopped
  • Finely grated rind of 1 lemon
  • 1½ tbsp extra-virgin olive oil
  • 50 ml olive oil
  • ¼ onion, thinly sliced
  • To serve: goat’s curd
  •  
  • Crushed broad beans
  • 200 gm frozen broad beans
  • 40 ml olive oil
  • Finely grated rind and juice of ½ lemon, or to taste
  • ½ garlic clove, finely chopped
01   Preheat oven to 220C. Combine chickpea flour, rosemary, thyme, garlic, lemon rind, 1 tsp sea salt and 1 tsp freshly ground black pepper in a bowl, make a well in the centre and whisk in 250ml water until smooth, then extra-virgin olive oil. Set aside to rest for 10 minutes (or overnight).
02   Heat half the olive oil in a 20cm-diameter non-stick frying pan over medium-high heat, add batter, scatter onion and extra herbs over, transfer to oven and bake until edges set (12-15 minutes).
03   Meanwhile, for crushed broad beans, blanch broad beans for 1 minute, drain, refresh and drain again. Peel, crush with a fork and combine with remaining ingredients. Season to taste and set aside.
04   Preheat grill to high heat. Drizzle socca with remaining oil and grill until golden on top (2-3 minutes). Season to taste, cut into wedges and serve with goat’s curd and crushed broad beans.

Topics:

MAIN, BEANS, SPRING, CHICKPEAS, THYME, FAST, ROSEMARY, FRENCH, VEGETARIAN

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Oct 2013

Oct 2013

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