Socca with roasted peppers and goat cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lukewarm water |
| 2 | teaspoons | Salt |
| 2¼ | cup | Chick pea flour |
| ¼ | cup | Extra virgin olive oil; plus 2 tablespoons |
| 1 | cup | Red sweet bell peppers; roasted, peeled |
| 4 | ounces | Fresh goat cheese; Coach Farm preferred |
Directions
Preheat oven to 425 degrees F and preheat broiler.
Place water and salt in a large wooden bowl. Whisking constantly, add check pea flour until all is well blended. Stir in olive oil and let stand 30 minutes. Smear a 14inch cast iron skillet with 2 tablespoons oil and pour in batter. Place under broiler for 6 minutes, until lightly blistering.
Remove and place in oven and bake 15 minutes. Remove, cut into wedges, dust with pepper and serve with roasted peppers and goat cheese.
Yield: 4 as antipasto
Recipe by: MEDITERRANEAN MARIO #ME1A02 Posted to MC-Recipe Digest V1 #990 by Sue <suechef@...> on Jan 07, 1998
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