Socca

Cheap streetfood from the Provence. We used Indian chickpea flour ("Gram"), which is widely available in stores.

• 250 g chickpea flour
• 5 dl water
• 3 tbsp olive oil + 1 tbsp for the baking tray
• 1 tsp salt
• rosemary or other herbs (optional).
  

Mix the flour and the water to a smooth batter. Let stand for a couple of hours and remove the foam which may have appeared.

Heat the oven - with an oven tray or wide, shallow pan in it - to a very high temperature (240-250 degrees).

Mix the olive oil and the salt through the batter and add the herbs. Remove the hot oven tray from the oven. Grease it with the remaining olive oil and pour in the batter to a 3 mm depth. Put the whole thing back in the very hot oven and bake until the top starts to brown. Remove the 'socca', cut into pieces and serve immediately, just plain or with accompaniments of your choosing. We had caramelized onions, sun-dried tomatoes, marinated artichokes, pickled cheese, some dry sausage and a lush salad wit our 'socca'.

Meanwhile, we inaugurated our new candleholder "Tenochtitlan" from Driade.