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omnomnomThis is a brand-new recipe for me, so new I haven't tried it yet. But this recipe from thekitchn.com is vegan and gluten-free, which was so exciting I thought I'd post it untested. There is a link to a printer friendly version at the webpage: Socca Flatbread with Spring Pesto and Salad
Socca Flatbread with Spring Pesto and Salad
Makes 2 (10-inch) flatbreads
For the socca:
2 cups chickpea flour
2 cups water
3 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon salt
For the pesto:
1/2 cup pesto (see recipe below, or use your own favorite pesto)
For the salad:
3 cups tender salad greens (mâche, baby spinach, spring lettuces, etc.)
4 ounces asparagus, roasted and cut into bite-size pieces
1/4 cup fresh peas, blanched (or frozen peas, thawed)
6 kalamata olives, pitted and halved or quartered
1/2 shallot, thinly sliced
Lemon curls for garnish
Extra virgin olive oil, to taste
Lemon juice, to taste
Salt and pepper, to taste
Whisk together the chickpea flour, water, olive oil, garlic, thyme, and salt. Let stand for at least 30 minutes and up to 2 hours.
Set an oven rack six inches below your oven's broiler and turn on the broiler. Preheat a 10-inch cast iron skillet or equivalent baking dish for five minutes. Remove the skillet from the oven and add a teaspoon of oil to coat the bottom. Give the chickpea batter a whisk and pour half of it into the skillet.
Broil for 5-10 minutes until the top is browned and the socca is cooked in the middle (yet still tender) and crispy around the edges. Use a spatula to remove it from the pan.
Repeat to make the second flatbread.
→ For more detailed socca instructions, including oven and stovetop methods, see How to Make Socca.
Spread half of the pesto on each flatbread, leaving a border around the edges.
Top with the salad greens, asparagus, peas, olives, shallots, and lemon curls. Drizzle a little olive oil and lemon juice on top and sprinkle with salt and pepper.
Cut into wedges and serve immediately.
Spring Pesto (Vegan and Nut-Free)
Makes about 1 cup
6 cups gently packed spring greens (arugula, spinach, watercress, parsley, etc.)
1/2 cup gently packed mint leaves
1/2 cup hemp seeds (can substitute other nuts or seeds)
2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping; see Recipe Notes for sources)
1 garlic clove
2/3 cup extra virgin olive oil
Salt, to taste
Place the greens, mint, seeds/nuts, preserved lemon, and garlic in a blender or food processor. Blend until finely chopped, scraping down the sides of the bowl as needed. With the machine running, add the olive oil in a slow, steady stream. Blend until emulsified, scraping down the sides of the bowl as needed. Taste and add salt or adjust other ingredients as desired.
Recipe Notes:
Make-ahead tips: The socca should be made just before eating, but the batter can be mixed up to two hours ahead. Pesto can be made up to a week ahead and refrigerated in an air-tight container with olive oil poured over the surface. Salad ingredients can be prepped up to a day ahead and stored in the refrigerator. Preserved lemon: If you don't have homemade preserved lemons, you can find them at Middle Eastern markets and specialty food stores like Williams-Sonoma and Sur La Table. [I've found them at Jon's Market in North Hollywood and online at Etsy and many other places. They're super simple to make but they take about two weeks. I'm bad at the planning ahead.]
Socca Flatbread with Spring Pesto and Salad
Makes 2 (10-inch) flatbreads
For the socca:
2 cups chickpea flour
2 cups water
3 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 teaspoon salt
For the pesto:
1/2 cup pesto (see recipe below, or use your own favorite pesto)
For the salad:
3 cups tender salad greens (mâche, baby spinach, spring lettuces, etc.)
4 ounces asparagus, roasted and cut into bite-size pieces
1/4 cup fresh peas, blanched (or frozen peas, thawed)
6 kalamata olives, pitted and halved or quartered
1/2 shallot, thinly sliced
Lemon curls for garnish
Extra virgin olive oil, to taste
Lemon juice, to taste
Salt and pepper, to taste
Whisk together the chickpea flour, water, olive oil, garlic, thyme, and salt. Let stand for at least 30 minutes and up to 2 hours.
Set an oven rack six inches below your oven's broiler and turn on the broiler. Preheat a 10-inch cast iron skillet or equivalent baking dish for five minutes. Remove the skillet from the oven and add a teaspoon of oil to coat the bottom. Give the chickpea batter a whisk and pour half of it into the skillet.
Broil for 5-10 minutes until the top is browned and the socca is cooked in the middle (yet still tender) and crispy around the edges. Use a spatula to remove it from the pan.
Repeat to make the second flatbread.
→ For more detailed socca instructions, including oven and stovetop methods, see How to Make Socca.
Spread half of the pesto on each flatbread, leaving a border around the edges.
Top with the salad greens, asparagus, peas, olives, shallots, and lemon curls. Drizzle a little olive oil and lemon juice on top and sprinkle with salt and pepper.
Cut into wedges and serve immediately.
Spring Pesto (Vegan and Nut-Free)
Makes about 1 cup
6 cups gently packed spring greens (arugula, spinach, watercress, parsley, etc.)
1/2 cup gently packed mint leaves
1/2 cup hemp seeds (can substitute other nuts or seeds)
2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping; see Recipe Notes for sources)
1 garlic clove
2/3 cup extra virgin olive oil
Salt, to taste
Place the greens, mint, seeds/nuts, preserved lemon, and garlic in a blender or food processor. Blend until finely chopped, scraping down the sides of the bowl as needed. With the machine running, add the olive oil in a slow, steady stream. Blend until emulsified, scraping down the sides of the bowl as needed. Taste and add salt or adjust other ingredients as desired.
Recipe Notes:
Make-ahead tips: The socca should be made just before eating, but the batter can be mixed up to two hours ahead. Pesto can be made up to a week ahead and refrigerated in an air-tight container with olive oil poured over the surface. Salad ingredients can be prepped up to a day ahead and stored in the refrigerator. Preserved lemon: If you don't have homemade preserved lemons, you can find them at Middle Eastern markets and specialty food stores like Williams-Sonoma and Sur La Table. [I've found them at Jon's Market in North Hollywood and online at Etsy and many other places. They're super simple to make but they take about two weeks. I'm bad at the planning ahead.]
no subject
on 2013-04-06 05:21 am (UTC)no subject
on 2013-04-06 04:55 pm (UTC)