I don’t know how your weather is but Springtime furnace just kicked on in Bay Area this weekend. It was 88 degrees and I wasn’t quite ready for it that hot, yet. Baking or cooking over a hot stove for any length of time is not my forte when it is hot. So a quick meal that is light is on the menu.
Remember the mention of Socca last week? How it is a French flatbread made from garbanzo flour?
Here is a spin on Socca that is~
- fast to create
- made on your stovetop
- fun to nibble on
- Makes light meal or accompaniment
- super quick to make and
‘When I used to live in the Napa Valley, I loved going to Tomatina’s and getting a Piadine, which is an Italian flatbread topped with a salad. You fold it up and eat it like a very large taco. It is perfect for a hot weather meal.
Soccadine ( my made~up name) is the same type of flatbread with a salad. And because we are using garbanzo flour it is super nutritious. What is not so traditional in the Socca is the addition of dried parsley and tajin seasoning or you can use cayenne pepper and if you want a squeeze of lime in the batter. 🙂
You mix up the socca ingredients, go work-out for 30 minutes or whatever you want to do. Then pour socca batter on hot cast iron skillet and flip it after a few seconds. Presto you’re done.
I chose to add red leaf lettuce I picked up on my walk through the farmer’s market along with kalamata olives and organic cherry tomatoes to complete the soccadine. You can drizzle on avocado oil and balsamic vinegar for dressing, or lemon vinaigrette would be awesome.
What do you like to make when the weather is hot and you don’t want to be cooking over a hot stove for very long? I’d love to know!
Skillet Socca with Salad "Soccadine"
Easy healthy skillet socca recipe with a Mediterranean salad.
- 1 cup garbanzo flour
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1/2 teaspoon tajin seasoning or 1/4 teaspoon cayenne pepper
- 1 cup water
- 2 tablespoons olive or avocado oil + bit more skillet
- heap organic Red leaf lettuce or other baby greens
- a bunch kalamata olives, pitted, sliced in half
- as many as you want organic cherry tomatoes, sliced in half
- drizzle Vinaigrette of your choice
Makes approximately 5 Socca 7-9 inches in diameter.
Mix socca ingredients together in a bowl, let rest for 30 minutes. The batter will look like thin pancake batter and it is ready for skillet
Heat 10-inch cast iron skillet over medium high heat, drizzle bit (1 tsp max) olive or avocado oil in skillet. Pour just enough batter (crepe thin) to spread around most of the skillet. Once bubbles and edges appear dry approximately 15-30 seconds; turn it over with a spatula and cook the other side. Set aside and cook each socca the same.
Put salad on top of socca, drizzle vinaigrette as desired and eat Socca folded together like a taco with a napkin 🙂 Enjoy!
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