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Lukas Volger’s Farinata (or Socca) with Chicories

Photo: Kate Bittman

BY The Editors

PUBLISHED August 10, 2023

Chickpea pancakes — based on farinata or socca methods, from Northern Italy or Southern France, respectively — have been such a boon to vegan breakfasts, since they can take on a custardy texture and somewhat eggy flavor. But when made traditionally, which is to say thin and crispy, there’s not really any need to reframe them as a plant-based substitute.

 

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Lukas Volger’s Farinata (or Socca) with Chicories

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Makes Makes one 10-inch farinata, to serve 3 or 4 1x

Units Scale

Ingredients

  • 1/2 cup plus 2 tablespoons (70 grams) chickpea flour
  • 3/4 cup water
  • Scant 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil, plus extra for drizzling
  • Handful chopped radicchio
  • Freshly ground black pepper
  • Flaky salt

Instructions

  1. Put the chickpea flour in a mixing bowl, then whisk in the water a little at a time to break up all the lumps. The mixture should be a slightly thinner than traditional pancake batter, but a little thicker than heavy cream. Cover and let stand at room temperature for at least 2 hours, and up to 8.
  2. Preheat the oven to 450°F. If you have a baking stone or steel, place it on a rack in the lower third of the oven, and set your cast-iron skillet on top of it to preheat as well. Leave it in there for at least 20 minutes to fully heat up.
  3. Carefully remove the skillet from the oven. Whisk the salt into the batter. Add the olive oil to the hot skillet, swirling gently to cover the base. Flip a serving spoon upside down and angle it in the center of the skillet, and pour the batter so that it hits the spoon and fans across the pan over the warm oil. Scatter the radicchio over the top and transfer to the oven. Bake for 18 to 22 minutes, until lightly blistered on top, browned along the edges, and set in the center.
  4. Allow to cool for a few minutes, then slide onto a cutting board and cut into irregular wedges. Sprinkle with flaky salt and pepper, drizzle with a bit of extra olive oil, then serve while warm.

— Recipe from Snacks for Dinner: Small Bites, Full Plates, Can’t Lose

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