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Socca with Sun-dried Tomatoes, Anchovy Filets and Cheese

This is Soka. Made with four main ingredients: chickpea (or chickpea) flour, black pepper, water and olive oil, this French Mediterranean style dish from Nice is not only very easy to prepare, but also vegetarian, vegan and gluten-free. They are all free people.

The flavor of black pepper and olive oil is not a revelation when you take it out of the pan and into your mouth. I've already done it twice this week: first a fairly simple version with dried herbs, then the version you see here with dried tomatoes, chopped fresh thyme and rosemary, anchovy fillet and pecorino called lamb chopper , because. .. I'm out of my mind. The coverage possibilities seem completely limitless.

You can make the dough in the morning or any time of the day, cover it and leave it until it's time for dinner and a glass of wine. Then simply heat the pan, drain the pan, cook for 15 minutes and enjoy. But beware it is addictive. The first time I made it for dinner, we ate until the pan was empty.

I used Bob's Red Mill Gluten Free Chickpea/Bean Flour because that's what I had on hand. It worked very well. Bean flour should be kept fresh, especially if it has been stored in the refrigerator, as swelling may occur during refining.

In a nod to Mark Bittman and Martha Rose Shulman's Mediterranean light, here's my first juicy suggestion. It will not be the last.

Soca with sun-dried tomatoes, anchovies and cheese
Taken from Christina's "Mediterranean Light".
(printing procedure)
1 cup and 2 tablespoons chickpea flour (also known as chickpea flour) or chickpea/bean flour, sifted
1/2 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper, half medium and half fine
1 teaspoon chopped fresh thyme and 1 teaspoon chopped fresh rosemary
1 cup and 2 tablespoons of hot water
4 tablespoons olive oil, divided
8-10 sun-dried tomatoes in oil, roughly chopped (optional)
8 anchovy fillets, coated in oil, drained and whole (optional)
1/2 cup shredded goat cheese (optional)
Preheat the oven to 400 degrees.
Pour the bean paste into a bowl, then add the salt, pepper and herbs, if using, and mix.
Add hot water, carefully break any lumps.
Add 2 tablespoons of olive oil and set aside.
Place the remaining 2 tablespoons of olive oil in a 12-inch cast iron skillet or other heavy skillet and place in the preheated oven for 5 to 7 minutes.
After the oil is hot, remove the pan from the oven and pour into the pan, scraping the sides until you reach a hot pan.
Immediately return the pan to the oven and cook for 5 minutes or until the batter is firm. Remove the pan from the oven, sprinkle with cheese, then spread the anchovy fillets and sun-dried tomatoes over the dough and return to the oven and cook for another 10 minutes until the dough is cooked. It should be slightly away from the walls of the form.
If you don't use the filling like I do, simply leave the dough undecorated and bake the pan in the oven for 12-15 minutes. Of course, this depends on the characteristics of your oven. I encourage experimentation until you find exactly what you want.
After removing the finished soup from the oven, let it cool for a few minutes, cut into pieces and serve hot.

Cook's Notes:
I know 4 tablespoons seems like a lot of oil, and it is. But my research shows that it is very reliable. Experiment with less if you like, but it's an important part of the flavor.
Again, based on my limited research, some herbs may have been added to the original juice, but otherwise it was pretty clear. I suggest beginners start with the normal version so they can get to know the taste and go from there.
I see I'm not the only one writing nonsense. Mary from One Perfect Bite posted her version today and Julie from A Mingling of Tastes posted her version a few days ago. I am constantly amazed by the collective consciousness of food bloggers.
My friend Kalin posted a juice recipe a few years ago. You can view the message here.

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