I made this spring onion socca/farinata for dinner on Instagram stories last night, and got some requests for a written recipe, so here it is! Socca (also known as farinata or torta di ceci) is essentially a savory chickpea pancake, which originated in Liguria and spread to some neighboring regions as well. It’s a very simple recipe, consisting of chickpea flour, water, and olive oil, but the result is so much greater than the sum of its parts.
I love socca as a blank slate, since it can be served topped with or accompanied by so many things, depending on the season and what’s on hand. I also like adding veggies right into the batter, and upping the flour to make a bit of a thicker pancake. Neither step is traditional, but delicious nevertheless. Last night, I added some spring onions, which are in season here. Their beautiful, powerful allium flavor made for such a lovely addition. If you don’t have spring onions, you can use regular onions, ramps, or even spring garlic.
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