Socca are thin, crispy chickpea pancakes that comes together very quickly making them the perfect vehicle for a variety of toppings. When stone fruit is at the market, I choose ripe, but still firm peaches and grill them, along with bright sungold tomatoes and a drizzle of my maple-orange juice syrup with a kick! I like heat in my sweet and a little bit sour syrup, but you can use less or eliminate altogether.

Socca with Grilled Peaches & Ricotta

Category

Category name

Serves

2 to 4

Ingredients

  • ½ cup maple syrup
  • ¼ cup rice wine
  • ½ cup freshly squeezed orange juice
  • 1-inch piece fresh ginger, peeled and cut into chunks
  • 4 cloves of garlic, cut in half
  • 2 teaspoons red chili flakes, optional
  • 2 slightly firm peaches
  • Sunflower oil
  • 1 teaspoon ground fenugreek
  • Fine sea salt
  • 1 cup chickpea flour
  • 1 ½ to 2 cups warm water
  • Extra virgin olive oil
  • 1 cup thinly sliced sungold tomatoes
  • ½ cup whole milk ricotta
  • 6 fresh basil leaves, chiffonade

Method

  1. To make the syrup, in a large saucepan, combine the maple syrup, rice wine, orange juice, ginger, garlic, and the chili flakes, if using. Bring to a boil and then reduce the heat and gently simmer until reduced by about half and has a syrup-like consistency, 20 to 30 minutes. Strain into a small bowl or pitcher.
  2. Preheat a charcoal or gas grill to medium to medium-high heat. Alternatively, you can use a grill pan.
  3. Remove the stone from the peach and slice into wedges. Toss in a bowl with a generous drizzle of sunflower oil, the fenugreek powder, and a pinch of salt. Grill until the peaches soften and prominent grill marks are visible, 4 to 6 minutes per side. Return to the bowl while preparing the socca.
  4. Place the chickpea flour in a large bowl. Stream in the warm water while whisking until the batter has the texture of heavy cream. Add in a glug of olive oil (about 2 tablespoons) and a generous pinch of salt. Let the batter rest for 20 minutes.
  5. Preheat the broiler, positioning the rack about 4-inches from the element.
  6. Heat a medium nonstick skillet over medium-high. Add 2 tablespoons of olive oil and heat until the oil ripples and just begins to smoke. Add in a ladle full, about ¾ cup, of batter and swirl the pan until it coats the bottom in an even layer. Cook until the batter sets and is firm, about 5 minutes, then lift up the edge and look for a golden brown color. Transfer to the broiler and toast the top, keeping a watchful eye, until the top is also golden brown and crisp. Remove from the oven and invert onto a platter or large plate. Repeat to make a second socca.
  7. Top the two socca with the grilled peaches, sungold tomato slices, and spoonfuls of the ricotta. Generously drizzle maple-orange juice syrup over the top, and garnish with the basil.