Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Socca with Anchoïde (anchovy dressing)
Makes 12-16 X 9CM Starters and mains
Ingredients
- 11⁄2tbsp olive oil, plus extra for greasing
- 250g gram flour
- 1⁄2tsp salt
- 1⁄2tsp ground cumin
- 2 large egg whites
For the anchovy dressing
- 100g jar of anchovies, drained
- 1 garlic clove, crushed
- 3-4tbsp olive oil
- handful flat-leaf parsley leaves
To serve
- crème fraîche
Method
To make the dressing, place the anchovies, garlic and parsley in a food processor and whizz, gradually pouring in the olive oil until it becomes a rough, thick paste. Set aside until needed.
Preheat the oven to 100C/ 210F/Gas 1⁄4. Line 2 baking trays with greaseproof paper and brush lightly with some of the olive oil.
Place the gram flour in a large bowl and mix in the salt, some black pepper and cumin. Gradually pour in 500ml tepid water, whisking with an electric beater. Continue until it is the consistency of double cream.
Place the egg whites in a clean bowl and whisk until just stiff. Gently incorporate them into the mixture using a metal spoon and leave to rest in the fridge for at least 30 minutes.
Place a non-stick frying pan over a high heat for 2 minutes then reduce to medium-high. Brush the pan with olive oil and pour a ladleful of batter into the pan. The socca should be about 5mm thick. Cook for 2 minutes or until tiny bubbles start to form on the surface. Flip over and cook until lightly golden, crisp and lacy. Transfer the socca to the oven while you cook the remaining batter. Serve warm alongside the anchovy dressing and dollops of crème fraîche.
Advertisement