Socca niÇoise au four (traditional chickpea based preparation from nice)
Whip the flour with cold water in a deep salad bowl. Add two large spoonfuls of olive oil and a small spoonful of salt. Mix it energetically to prevent the mixture from making lumps. Pass through a skimmer if necessary.
The dough should have the texture of un-skimmed milk. Add a bit of water and mix the dough if it is too compact. Heat the oven on maximum temperature for ten minutes. Pour four spoonfuls of olive oil on one or two plates. Spread the oil and put the plates in the oven for 5 minutes.
Take the plate out of the oven, pour the dough into it. Replace it on top of the oven.
Enable the grill mode of the oven after 2 minutes. Cook it for 5 to 7 minutes until the top gets a nice golden colour and some parts are a bit burnt. You can flatten the bubbles appearing during cooking time with a knife. Remove from the oven, add pepper generously before cutting into pieces.
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