Italian Socca Recipe

Sunday, October 11, 2015

I found this recipe in a recent copy of Gourmet Traveller and it's excellent. My Mum made this the other day with a few little additions and it was scrumptious. I've added these little embellishments here too...

130gms besan flour
2 heaped tablespoons of chopped rosemary (alternative flavours for a Spanish twist: smoked paprika & tomato powder)
Sea salt
60ml olive oil

  1. Whisk besan flour, a teaspoon of salt & half the olive oil with enough cold water (about 280ml) to make a batter that's pancake consistency. Rest for 2-3 hours. 
  2. Heat a non-stick fry pan until it's very hot. Add your olive oil - don't be shy - you don't want the dosai to stick.
  3. Fry a small ladle of mixture in a very hot fry pan. As soon as you've poured the mixture into the fry pan, sprinkle rosemary or smoked paprika and tomato powder.
  4. Flip the socca after 5 mins or so and brown the other side.
  5. Cut into quarters and enjoy hot with some Italian wine.
TIP: You might find the mixture sticks (very) firmly to the pan. Using a very good non-stick pan resolves this.

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