Farinata or La socca

This is so simple yet good it is claimed by both the French and Italians. I first came across it, made on huge copper pans, we at the Nice Jazz  Featival many years ago. The thin, crispy snack served only with salt and pepper on flimsy grease proof paper.

It is so simple,  but making the batter in advance is important as is the quality of the oil. The recipes will all specify chickpea flour which sounds very effete,but if you search for gram flour you find an Asian staple that fits the bill and is one of the few flours still available.

1 1/3 cups chickpea / gram flour

1 2/3 cups water

4 -5. Tbsp good quality oil such as the magnificent seed (no this is not sponsored

1 tsp salt

1 sprig rosemary

Slowly whisk the water into the sifted flour until well combined. Cover with a clean cloth and leave for a couple of hours.

Preheat oven to 220’

Drizzle the oil onto an oven tray (I use a paella pan) and heat in the oven for a few mins. 

If there is any foam onto of the batter skim it off, mix in the  salt. Then pour onto the hot oven tray    and sprinkle with the rosemary.

Cook for 25-30 mins.

Cut up and serve ... with dips or roasted veg unless you are going the the festival vibe.