Green Pea Socca

1 cup green pea flour
1 teaspoon kosher sea salt
1/2 teaspoon chili powder
1/2 teaspoon black pepper, freshly ground
6 tablespoons olive oil + a little extra to brush
1 cup water, at room temperature
1/2 cup shallots, thinly sliced into rings
1 tablespoon fresh lemon thyme leaves + a little extra for garnish
1 teaspoon lunu miris or harissa
2 tablespoons asiago cheese, shredded

In a medium sized mixing bowl, add all the ingredients from the green pea flour to the black pepper. Dry whisk to combine. Then add 2 tablespoons olive oil and the water. Whisk to combine to form a smooth slurry. There should be no visible lumps in the batter. Taste the batter and adjust the salt if necessary. Wrap the bowl with cling film or a lid and leave in the refrigerator overnight (maximum up to 48hours). (See notes above)

The next day, place a wire rack on the upper-second level of the oven. Preheat to 450F.

Heat 2 tablespoons of olive oil in a 12 inch cast iron pan or oven-safe skillet on medium-high heat. When the oil just starts to smoke, add the shallots and sauté until they brown. This will take around 4 to 5 minutes. Remove from heat.

Fold the harissa, the lemon thyme leaves, and the browned shallots into the refrigerated pea flour batter using a silicone spatula. Coat the same cast-iron skillet with the remaining two tablespoons of olive oil. Pour the batter on the pan and place it in the preheated oven for 12 to 15 minutes or until the edges turn golden brown and the bread begins to release from the sides of the pan.

At this point, carefully remove the pan from the oven and brush the surface very lightly with extra olive oil. Sprinkle the asiago cheese over the surface of the socca. Return the pan to the oven and broil for 2 to 3 minutes or until the cheese is starts to melt and just golden brown on the edges.

Remove the pan from the oven and using a silicone spatula remove the socca by sliding the spatula underneath the sides of the bread. Score and cut the socca into wedges (any size you desire) or strips. Garnish with a little extra lemon thyme if desired and serve warm.

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