1 hr 40 mins
Washington, DC’s Zola has a personality all its own—maybe it has something to do with its location above the spy museum—and the fact that it serves the little-known socca proves it. This thin chickpea flour pancake hails from Nice, but it’s rarely seen outside the South of France (except in Genoa where’s it called a farinata), and we think it merits wider recognition. Add a flavorful filling—we like it with a dollop of fresh goat cheese and lots of freshly ground black pepper—fold it up, and polish a few off for a delicious snack.
What to buy: Garbanzo bean flour can be found at most health food stores or online at Bob’s Red Mill.
2 cups chickpea flour (about 8 ounces)
2 cups cold water
1/4 cup olive oil, plus extra for cooking
2 teaspoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a mixing bowl and whisk until large lumps of flour are incorporated and mixture thickens slightly, about 5 minutes; do not overmix. Cover and rest in the refrigerator at least 1 hour.
Heat a large nonstick pan over medium heat. Once the pan is hot, add about 1 teaspoon olive oil and swirl it around to coat the pan. Add 1/4 cup batter and quickly rotate the pan to spread evenly (so it’s thin like a crepe).
Cook about 3 minutes, or until socca is slightly brown on the edges. Run a spatula underneath to loosen socca from the pan, and remove from heat. Repeat with remaining batter.
Season with freshly ground black pepper and serve.