I discovered that socca, a chickpea-based flatbread, makes a wonderful base for creamy burrata cheese. The batter can be whisked together and used right away, but it’s even better if it stands for at least 30 minutes. Give this socca recipe with burrata a try and see what you think...and taste!
Crisp Socca Recipe with Burrata, Greens and Olive Dressing
Pitted Kalamata olives, 1/4 cup (1 oz/30 g)
Extra-virgin olive oil, 1/3 cup(3 fl oz/80 ml)
Red wine vinegar, 2 tablespoons
Freshly ground pepper
Arugula or baby greens, 4 cups (about 4 oz/120 g)
Burrata cheese, two 4-oz (125-g) balls
From the Organic Authority Files
1. Place the olives in a food processor and process until finely chopped. Add the oil and vinegar and process to blend to make a dressing. Season to taste with pepper (the olives probably contain enough salt already).
2. Place the arugula in a large bowl. Add half of the dressing and toss to coat the leaves well.
3. Turn the browned socca out onto 2 plates. Slice the burrata and spread over the socca. Drizzle with the remaining dressing, and then top with the dressed greens and serve right away.
Prepare the dressing and dress the salad while the socca is cooking. It will be ready when you turn out the socca onto plates for serving.
If you can, make the batter the night before or first thing in the morning, and store it in the refrigerator. It will be ready for a quick meal at the end of the day.
Recipe from "Weeknight Gluten Free" by Kristine Kidd (April 2013, Weldon Owen)