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Socca Monégasque aux Herbes
A savory chickpea flour pancake, a popular street food in the region, here enhanced with fresh Monegasque herbs for an aromatic twist.
🧂 食材
- 250 g Chickpea flour
- 750 ml Water
- 4 tbsp Olive oil(plus more for cooking)
- 2 tbsp Fresh herbs (e.g., rosemary, thyme, marjoram, parsley)(finely chopped)
- 1 tsp Salt
- 1/2 tsp Black pepper(freshly ground)
👨🍳 步驟
- 1
In a large bowl, whisk together the chickpea flour and salt. Gradually whisk in the water until you have a smooth, thin batter, similar in consistency to heavy cream. Ensure there are no lumps.
- 2
Stir in 4 tablespoons of olive oil and the finely chopped fresh herbs. Season with black pepper.
- 3
Cover the bowl and let the batter rest at room temperature for at least 2 hours, or preferably overnight in the refrigerator. This allows the chickpea flour to hydrate properly.
- 4
Preheat your oven to its highest setting (around 250°C / 475°F) with a large, oven-safe skillet (cast iron is ideal) inside for at least 10-15 minutes.
- 5
Carefully remove the hot skillet from the oven. Add a generous swirl of olive oil to coat the bottom.
- 6
Give the batter a good stir. Pour a thin layer of batter into the hot skillet, just enough to cover the bottom. The layer should be very thin, about 2-3 mm.
- 7
Immediately place the skillet back into the hot oven. Bake for 8-10 minutes, or until the socca is set, golden brown, and slightly crispy around the edges.
- 8
If you want a crispier top, you can briefly place it under the broiler for the last minute, watching carefully to prevent burning.
- 9
Remove from the oven, drizzle with a little more olive oil, and cut into wedges. Serve immediately.
💡 專業提示
- ✓The batter consistency is key; it should be thin.
- ✓A very hot oven and skillet are crucial for achieving a crispy texture.
- ✓Don't make the socca too thick; it should be thin and crepe-like.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a pinch of cumin to the batter for a different flavor profile.
- Top with caramelized onions or a sprinkle of chili flakes before serving.