FARINATA/SOCCA
Steps:
- Whisk together the chickpea flour, water, cumin, and olive oil. Cover container and let rest for 2-3 hours at room temperature. When ready to cook Socca, preheat broiler. (I have a gas broiler, so I'm not sure how the results would be different with an electric broiler.) When broiler is hot, brush cast iron griddle or frying pan with olive oil, heat under the broiler for 2-3 minutes, then remove from oven (use a mitt!) and pour on a thin layer of batter. Cook Socca under the broiler until it has firmed and well-browned, especially on the edges. For me, this took 2-4 minutes under the broiler. Continue to make Socca pancakes like this, brushing the griddle with oil and heating it between each one. Cut finished Socca into rough triangular pieces, sprinkle with sea salt and fresh ground black pepper and drizzle with olive oil. Serve hot. Reduce heat under onions to medium-low. Push onion slices to center of pan and pour garbanzo mixture around them, then lift onions so batter can flow under them. Sprinkle socca with sage leaves. Cook until socca feels dry when lightly touched and is browned on the bottom (lift carefully with a spatula to check), 12 to 14 minutes. 5. Broil 6 to 8 inches from heat until top is lightly browned, 3 to 4 minutes. 6. Cut into wedges and serve with a wide spatula. Add salt to taste.
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