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Walnut-Zucchini Socca With Marjoram and Parmesan

Walnut-Zucchini Socca With Marjoram and Parmesan

Ingredients

  • 1 cup chickpea flour
  • 1 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon black pepper, plus more for seasoning
  • 1 cup plus 2 tablespoons lukewarm water
  • 1/4 cup plus 2 teaspoons olive oil
  • 1/2 cup walnut pieces, toasted
  • 2 large garlic cloves
  • 1/2 cup basil leaves
  • 2 tablespoons plus 2 teaspoons marjoram leaves
  • 2 tablespoons ricotta
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 2 small zucchinis
  • 1/2 cup loosely packed baby arugula
  • 1/2 lemon
  • Parmesan, for garnish

Directions

  1. In a large measuring cup, stir together chickpea flour, 1/2 teaspoon salt, pepper, 1 cup water, and 1/4 cup olive oil. Set aside and let rest at room temperature for 1 to 2 hours.
  2. Put walnut pieces, garlic, basil, 2 tablespoons marjoram, and 1/2 teaspoon salt in a food processor and pulse until you get coarse crumbs. Add ricotta, 1 tablespoon extra-virgin olive oil, and 1 tablespoon water and pulse until fully combined.
  3. Place a rack in the top third of the oven and pre-heat the broiler. Preheat a 10-inch cast-iron skillet under the broiler for 10 minutes. Add remaining 1 tablespoon water to the socca batter, which should be the consistency of heavy cream; if necessary, add more water. Carefully remove skillet from oven, add 1 teaspoon olive oil, and swirl to coat. Add half the socca batter and swirl again to distribute evenly; return to broiler until the edges start to darken and batter has set, about 3 1/2 minutes. Use a spatula to transfer socca to a cookie sheet. Repeat with remaining batter.
  4. While socca cooks, juice the lemon (reserving the peel) and use a vegetable peeler to create wide flat ribbons of zucchini. Toss them with arugula, 2 teaspoons lemon juice, 2 teaspoons extra-virgin olive oil, 2 teaspoons marjoram, and salt and pepper to taste.
  5. Spread 2 tablespoons of walnut pesto over each socca; return cookie sheet to the oven for 30 seconds. Arrange half of the zucchini salad on each socca. Use the vegetable peeler to remove just the yellow part from reserved lemon peel, then slice it into long, fine strips. Garnish soccas with lemon zest and Parmesan.

Note

  • Courtesy of Chef Andy D'Amico of Nizza in New York City

Nutrition Information

Per serving: 415 kcal cal., 34 g fat (5.1 g sat. fat), 728 mg sodium, 5 g fiber, 10 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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