Roasted Pumpkin, Pesto and Feta Socca

I really like, love, love you expensive, expensive Socca

With your pretty mushy, squidgy base

And the flexibility to high you with no matter I please (or have handy)

Not to say that you just remind me of pizza, however you’re a lot quicker and simpler to make

And more healthy!

I’m positively making you for dinner tonight

Piled excessive with some freshly made pesto, roasted pumpkin and feta….


My first introduction to the wonderful Socca was about 10 years in the past now at our favorite restaurant, Bloodwood. Its mainly like a thick pancake created from besan (chickpea) flour. A conventional dish from France, the Italians even have a model known as Farinata.

Socca has a gentle, nutty flavour and pairs effectively with nearly any topping, so be at liberty to get artistic. Or you possibly can merely add some caramelised onions and recent herbs, or much more merely some finely chopped rosemary and a drizzle of olive oil. Options are nearly limitless.

Traditionally cooked solely within the oven or underneath a grill, I like to begin cooking my socca on the range, then switch to the oven after I’ve positioned a lot of the toppings on high.

Socca is a superb fast, straightforward dinner. Perfect for Sunday evening supper.

Roasted Pumpkin, Pesto and Feta Socca



  • 1 cup chickpea additionally known as besan flour
  • ½ teaspoon salt
  • Freshly floor black pepper
  • 1 cup lukewarm water
  • Extra virgin olive oil
  • Toppings of alternative
  • Roasted greens – I am utilizing pumpkin – sauteed mushrooms are additionally scrumptious
  • Baby spinach leaves, optionally available, however I really like so as to add greens the place I can!
  • Pesto – any sort you want
  • Cooked grains – quinoa is a favorite, optionally available
  • Feta – dairy or vegan – or Parmesan
  • Seeds – pumpkin and sunflower are favourites – pinenuts are additionally good
  • Fresh herbs – parsley, chives, coriander, dill or rosemary
  1. Heat oven to 180 levels C
  2. Put the chickpea flour in a bowl; add the salt and pepper.
  3. Slowly add 1 cup lukewarm water, whisking to get rid of lumps. Stir in 2 tablespoons olive oil. Cover and let sit whereas the oven heats, not less than 15 minutes or for so long as 12 hours. The batter needs to be in regards to the consistency of heavy cream.
  4. Heat a big oven-proof fry pan over medium warmth. When scorching add some olive oil to cowl base, then pour the batter into the pan. Gently swirl the pan round to evenly distribute the batter.
  5. Place pan again on range and prepare dinner for 2-Three minutes, till edges begin to set.
  6. Remove from warmth and high with pesto, roasted pumpkin, no matter else you want to use and lastly the feta. Place in oven to proceed cooking for approx Eight-10 minutes, or till the pancake is agency.
  7. Remove from oven, high with seeds, recent herbs and serve.




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