Niçoise Socca With Olives, Peppers And Anchovies
This delightful chickpea flour crepe is a Mediterranean-inspired dish that bursts with flavors from olives, roasted red bell pepper, and anchovy fillets. The batter comes together quickly and is broiled to perfection, resulting in a savory and satisfying dish. Perfect for a light lunch or as an appetizer, this crepe is sure to impress with its unique and delicious combination of ingredients.
— Constant Cookbook
Ingredients
- 1 2/3 cups chickpea flour
- 2 cups water
- 3 Tbs. olive oil, plus more for greasing
- 3/4 tsp. salt
- 12 niçoise olives, pitted
- 1/4 cup roasted red bell pepper strips
- 8 to 12 anchovy fillets, rinsed and patted dry
- Freshly ground pepper, to taste
Instructions
- In a large bowl, whisk together the chickpea flour, water, the 3 Tbs. olive oil and the salt until smooth. Let stand at room temperature for 30 minutes.
- Put a heavy-duty 10-by-16-inch rimmed baking sheet or jellyroll pan in an oven and preheat to 500°F.
- Remove the pan from the oven and carefully grease with olive oil. Working quickly, pour the batter into the pan, tilting the pan if necessary to evenly cover it with batter. Arrange the olives, bell pepper strips and anchovy fillets evenly over the surface of the batter.
- Switch the oven setting to broil and place the pan under the broiler about 5 inches from the heat source. Cook until the batter is set and browned to lightly charred in spots, about 3 minutes.
- Remove the pan from the broiler and run a wide spatula under the crepe to release it from the pan. Slide the crepe onto a cutting board. Sprinkle with pepper, cut into squares and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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