Crisp Socca with Burrata, Greens & Olive Dressing

Cook, Meat-Free Mains, Recipes, Vegetarian, Weeknight Dinner

Crisp Socca with Burrata, Greens & Olive Dressing

Socca, a chickpea-based flatbread, makes a wonderful (gluten-free!) base for creamy burrata cheese. Prepare the dressing and dress the salad while the socca is cooking. It will be ready when you turn out the socca onto plates for serving, making this meal quick and easy. The batter can be whisked together and used right away, but it’s even better if it stands for at least 30 minutes.

 

Crisp Socca with Burrata, Greens & Olive Dressing

 

1/4 cup (1 oz./30 g) pitted Kalamata olives

1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil

2 Tbs. red wine vinegar

Freshly ground pepper

4 cups (about 4 oz./120 g) arugula or baby greens

Crisp socca (recipe below)

Two 4-oz. (125-g) balls burrata cheese

 

Place the olives in a food processor and process until finely chopped. Add the oil and vinegar and process to blend to make a dressing. Season to taste with pepper (the olives probably contain enough salt already).

 

Place the arugula in a large bowl. Add half of the dressing and toss to coat the leaves well.

 

Turn the browned socca out onto 2 plates. Slice the burrata and spread over the socca. Drizzle with the remaining dressing, and then top with the dressed greens and serve right away. Serves 2.

 

Crisp Socca

 

1 cup (4 oz./125 g) chickpea (garbanzo bean) flour

Olive oil

1 1/2 tsp. minced fresh rosemary

Kosher salt and freshly ground pepper

 

In a bowl, combine the 1 cup (4 oz./125 g) flour, 1 cup (8 fl. oz./250 ml) room temperature water, 2 tablespoons olive oil, the rosemary, 3/4 teaspoon salt and a generous amount of pepper. Whisk until smooth. Use right away or cover and let stand at room temperature for 30 minutes to 2 hours, or refrigerate overnight.

 

Arrange the rack in the top part of the oven and preheat to 500°F (260°C). After the oven is fully heated, turn on the broiler, place two 9-inch cake pans in the oven, and heat for 2 minutes. Carefully remove the hot pans from the oven, pour 1 tablespoon oil into each and swirl to coat the bottoms. Return the pans to the oven until the oil is just smoking, about 2 minutes longer. Carefully remove the pans from the oven and divide the batter between the pans, swirling to cover. Broil until the socca are firm and deeply browned in spots, watching carefully, 7-12 minutes. Serve right away. Makes 2 crisp socca. 

 

Williams-Sonoma Weeknight Gluten-Free CookbookFind more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.

One comment about “Crisp Socca with Burrata, Greens & Olive Dressing

  1. Weekly Wrap-Up: 6/2-6/8 | Williams-Sonoma Taste

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