Crisp Chickpea ‘Socca’ with Burratta, Marinated Vine RipeTomatoes and Garden Basil ‘Pistou’

Crisp Chickpea ‘Socca’ with Burratta, Marinated Vine RipeTomatoes and Garden Basil ‘Pistou’

Side Dish 

Popular as a street food in Nice, France, this chickpea flat bread is often enjoyed on a hot summer day with a glass of rosé. An easy and versatile recipe, socca can be made any time, almost like a pizza crust that invites different toppings throughout the year. The non-stick fry pan cooks the chickpea batter evenly, resulting in nice crispy sides. Enjoy this nutty-flavored, toasty flatbread with a classic French pistou and creamy burrata or make it your own and add any toppings you like.

  • 3

    serves

  • Very easy

    Difficulty

Ingredients

  • One – 10” Chickpea “Socca”
  • Basil Pistou
  • Marinated Cherry Tomatoes
  • 8oz Burratta Cheese, drained on paper towels and torn into approximately ¾” pieces
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  • For the Basil Pistou (prepare up to a day in advance):
  • 1 Tablespoon Kosher Salt, Diamond Crystal Brand
  • 1 Each Garlic Clove, sliced thin
  • 2 Cups Basil Leaves, picked and sliced into a chiffonade
  • ½ Cup Extra Virgin Olive Oil
  • ¼ Cup Parmesan Cheese, grated on a Microplane
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  • For the Marinated Vine Ripe Cherry Tomatoes:
  • ¼ Cup Red Cherry Tomatoes “Sweet 100s variety recommended), stemmed, washed and halved
  • ¼ Cup Orange “Sun Gold” or “yellow pear” Tomatoes, stemmed, washed and halved
  • 2 teaspoons Shallot, finely minced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Champagne Vinegar
  • ½ teaspoon Fleur de Sel
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  • For the Chickpea “Socca”:
  • 1 ½ Cups Chickpea Flour
  • 1 Cup Water
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 ½ teaspoons Kosher Salt, Diamond Crystal Brand
  • 3 Tablespoons Olive Oil (for cooking)

Preparation

For the Basil Pistou (prepare up to a day in advance): Place kosher salt and sliced garlic into a mortar then use the pestle to grind them together into a fine paste.

Add ¼ of the chiffonade basil leaves to the mortar and start to work the pestle around the edges of the mortar. Do not use the pestle as a hammer. You want to work the basil gently to keep its color.

Once the fibers of the basil start to break down, repeat the last step until all the basil is incorporated. Add in the olive oil and grated parmesan cheese and incorporate using the pestle. Use immediately or refrigerate until needed.

Note: The pistou may also be made in a small blender or food processor, but we find the flavor and texture to be best when prepared using the traditional mortar and pestle.

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