Real African Dishes: [MC-AllEthnic-Recipes] Grain de Sel Socca

Thursday, August 4, 2011

[MC-AllEthnic-Recipes] Grain de Sel Socca - Provencal Chickpea Pizza

* Exported from MasterCook *

Grain de Sel Socca - Provencal Chickpea Pizza

Recipe By :Ann & Phillipe Adibert, Grain de Sel [restauran], Cogolin, South of France
Serving Size : 4 Preparation Time :0:00
Categories : No Yeast Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cherry tomatoes -- halved
5 1/2 tablespoons olive oil -- plus more for drizzling
1 3/4 pounds white onions -- cut into thin rings
2 tablespoons thyme leaves
Salt and freshly ground black pepper
1/2 teaspoon white wine vinegar
1 3/4 cups chickpea flour
2 cups water
To serve: -- creme fraiche

Preheat the oven to 275F degrees. Spread the tomatoes cut-side up on a small baking pan and sprinkle them with some salt and pepper and a drizzle of oil. Roast for 25 minutes, or until semi-cooked. They are not supposed to dry out completely.

Meanwhile, heat up 4 tablespoons olive oil in a large frying pan. Add the onions, thyme, and some salt and pepper and cook on high heat, stirring, for about a minute. Reduce the heat to low and continue cooking for 20 minutes, stirring occasionally. You want the onions completely soft, sweet and golden brown. but not very dark. At the end, stir in the vinegar, then taste and adjust the seasoning.

When you take the tomatoes out of the oven, increase the temperature to 325F degrees.

Put the chickpea flour, water, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt and some pepper in a bowl. Mix well with a hand whisk until the batter is totally homogenous. In a separate bowl whisk the egg whites to soft peaks and gently fold into the batter.

Line two baking sheets with parchment paper and brush the paper with a little bit of oil; set on the side. Then take a small nonstick frying pan, roughly 6-inches in diameter at its base, and brush it with the smallest amount of olive oil. Put on high heat for a couple of minutes, then reduce heat to medium-high and pour in one-quarter of the socca batter. It should be about scan 1/4-inch thick. After about 2 minute air bubbles will appear on the surface and the pancake will have set on its base. Use and offset spatula to release its edges from the pan, then carefully lift and turn it over. Cook for another minute. Transfer to the lined baking sheet. Repeat with the rest of the batter. When all of the pancakes have been made, place in the oven for 5 minutes.

To serve, spread the onion over the pancakes; they should be totally covered. Arrange tomato halves on top. Place in the oven to warm up for about 4 minutes. Serve warm with creme fraiche on the side.

Serves 4

AuthorNote: On a visit to Southern France [we] were taken to Grain de Sel, a minute restaurant in the village of Cogolin run by an inspiring couple, Anne and Phillipe Audibert. Among other brilliant dishes made from local produce that Phillipe buys daily in the local market, I was served a variation on the renowned pissaladiere. Instead of the normal dough base, Phillipe used a socca batter, a specialty of Nice made from chickpea flour, water, and olive oil. He was generous enough to give me the recipe.

Cuisine:
"French"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 398 Calories; 22g Fat (47.5% calories from fat); 12g Protein; 42g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0