This Rosemary Socca Is Best Served With a Glass of Rosé on a Hot Afternoon
Updated: May 10, 2022
In this excerpt from My Ackee Tree, author Suzanne Barr shares her easy rosemary socca recipe.
Standing in line with Johnnie on the cobblestone street outside our apartment in the city centre of Nice, we waited for socca.
Chickpea flour, water, and oil poured onto a wide skillet and cooked on an open fire. Sprinkle of salt. Served on a paper plate.
The nuttiness from the chickpeas, crunchy salt, the purest olive oil had me on tilt. Oil soaked the paper plate as we stood in the warm sun, not checking the time, just enjoying.
It’s a vegan and gluten-free combination of pancake, crêpe, and dosa, and we made our own version at Saturday Dinette. We added a hint of rosemary and served it rolled, stuffed with lavender ricotta, and dusted with confectioners’ sugar with a drizzle of olive oil to finish it. I only wish we could have served it on paper plates.
Rosemary Socca
Makes 4 pancakes
Ingredients
- 4 cups (1 L) chickpea flour
- 4 cups (1 L) water
- 1/3 cup (75 mL) extra-virgin olive oil, plus more for greasing the skillet
- 1 tablespoon (15 mL) sea salt
- 2 teaspoons (10 mL) chopped fresh rosemary
- Flaky sea salt
- Full-fat ricotta cheese (optional)
- A glass of rosé wine (optional)
Directions
- In a large bowl, add the chickpea flour, water, olive oil, salt, and rosemary. Stir to combine. You should be left with a thick batter resembling pancake batter. Cover and chill for 30 minutes in the fridge.
- Preheat the broiler to high. Generously grease the bottom of a 12-inch (30 cm) oven- safe skillet or cast-iron pan with olive oil. Place it in the oven and allow it to heat up until almost smoking, about 6 minutes. Using a ladle, place 1½ cups (375 mL) of the batter into the pan and swirl it around. Use a spoon to help you smooth the batter out until it covers the bottom of the pan. Broil for 4 to 5 minutes, until golden and crispy. Slide the pancake onto a clean plate and repeat with the remaining batter.
- Before serving, garnish each piece of socca with a sprinkle of sea salt and a dollop of ricotta, if using. Enjoy with a glass of rosé wine to complete the experience.
Excerpted from My Ackee Tree by Suzanne Barr and Suzanne Hancock. Copyright © 2022 Suzanne Barr and Suzanne Hancock. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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