Recipes

Farinata di ceci, otherwise known as socca, is an unleavened pancake-like flatbread made from chickpea flour. When cooked in plenty of olive oil in a very hot oven, the farinata develops lacy, golden edges. Here, we’re serving it with our Mussels in Marinara. 

1/2 cup chickpea flour 

1/2 cup millet flour 

2 cups filtered water 

1 teaspoon fine sea salt 

1/4 cup olive oil, plus more for frying 

Flaky salt to season 

1 can Ekone Mussels in Marinara with Capers 

A squeeze of lemon 

Parsley to garnish, optional

Combine the chickpea flour, millet flour and water in a large mixing bowl. Stir well to break up any clumps, then cover the bowl and set aside in a warm place for at least 2 hours. This step is essential to hydrate the flours, both improving the texture and digestibility of the farinata. 

Preheat the oven to 450F. When the oven is hot, place a well seasoned 10 inch carbon steel pan or an oven safe pan with a nonstick surface in the oven to preheat for another 15 minutes. 

Whisk in the olive oil and salt to the hydrated flours. The batter will be smooth and pourable. 

Carefully remove the hot pan from the oven, and add enough oil to generously cover the bottom of the pan. Pour in half of the batter. It should sizzle around the edges on contact. Transfer the pan to the oven and bake for 15-20 minutes, until the edges are deeply golden and crispy. Remove the pan from the oven and transfer the farinata to a cutting board. Cut it into wedges. Repeat with the remaining batter, or store it in the fridge for up to 3 days. 

To serve, season the farinata with flaky salt and a wedge of lemon alongside a tin of Mussels in Marinara and a few sprigs of parsley.