SUMMER SOCCA WITH TOMATO, ZUCCHINI, AND BASIL SAUCE
Memorial Day Weekend was well spent with family, old friends, and good food. I made this socca as an appetizer, served pizza-style (meaning we ate with our hands) along side a basil cashew cream sauce. Summer has arrived! Socca is a simple and delicious flatbread from France made from chickpea flour, water + olive oil. I first tried socca cooking with chef Katy Millard in the Munchies test kitchen, she makes hers with the most incredible sweet potato sauce.
FOR THE SOCCA (MAKES 2)
● 1 cup chickpea flour
● 1 cup water
● 1 1/2 tablespoons extra virgin olive oil
● 1/2 teaspoon salt
● 1/2 teaspoon cumin Whisk together flour, water, olive oil, salt + cumin. Let batter rest for 30 minutes. Preheat oven to 450 degrees.
FOR THE TOPPINGS + SAUCE
● 1 medium zucchini (thinly sliced)
● 1 ripe tomato (thinly sliced)
● 1 cup basil
● 3/4 cup cashews (soaked, 5-10 min)
● 2 tablespoons lemon juice
● pinch of salt Place basil, cashews, lemon juice + salt along with 3/4 cup of water in a blender and blend until smooth (you may need to add a little extra water). Heat up your skillet for a few minutes on the stovetop. Swirl a teaspoon of olive oil to coat the skillet, and add half of the prepared batter. Place the zucchini + tomato slices on top and place in the oven (use mitts!). Turn the oven to broil (high) and broil for about 8 minutes, until the edges + top start to blacken a bit. Slice + serve right away, with basil sauce for dipping.