Makes 4 large or 12 small flatbreads
150g chickpea flour or 150g green pea flour
5g fine sea salt
30g extra virgin olive oil
300g warm water
freshly ground black pepper, to taste
1 tbsp chopped fresh oregano, thyme or rosemary
light olive oil, for greasing the pan
500g plain gluten free plain flour
400g water
1 tsp salt
50g brown crabmeat
400g white crabmeat
1 small celeriac, peeled and grated Lemon juice to taste
Small bunch of chives, finely chopped Sea salt and freshly ground black pepper
For the mayonnaise
2 egg yolks
1 tsp Dijon mustard
100g approx. vegetable oil
50g good extra virgin olive oil
Sea salt and freshly ground black pepper
Socca – Using Chickpea or Green Pea Flour Makes 4 large or 12 small flatbreads
Combine the flour with the salt in a mixing bowl.
Add the oil and water and mix well, then add the pepper and herbs and leave to rest for 15 minutes.
Meanwhile lightly grease a frying pan with olive oil and heat it up, then ladle in some of the mixture and swirl it around so that it is spread evenly over the base of the pan in a thin layer, like a crêpe.
Cook for about 1–2 minutes on each side until lightly coloured and repeat with the rest of the mixture.
Testaroli al Pesto
Place all the ingredients in a bowl and mix well together with a whisk. Add enough water to make a thin batter, think milk texture.
Allow the mixture to sit for at least 2 hours.
Heat a griddle for 5 minutes and oil using a half of potato with sunflower oil.
Pour a small amount of batter in to make a thin crepe and allow to colour and crisp up.
Flip the crepe so again it colours and crisps up. Turn out onto a plate and allow to dry for an hour.
Fresh pesto
Put 3 garlic cloves into a food processor and blitz for a few seconds. Add 3-4 bunches of basil (enough to fill the bowl of the food processor loosely) and blitz again until it has all been chopped. Add 160g of extra-virgin olive oil and blitz once more. Taste and season if necessary with sea salt and freshly ground black pepper. If the pesto is too thick add a little extra olive oil.
Note: the pesto can be kept in the fridge for a few days or in the freezer for several weeks.
Cut the pancakes into lozenge sized pieces. Bring some salted water to the boil and cook the testaroli for 30 seconds. Drian well and place onto a platter. Top with the pesto and plenty of parmesan.
Crab Topping for the Green Pea Socca
To make the mayonnaise, put the egg yolks in a wide bowl, whisk in the mustard, then begin to dribble in the vegetable oil, a drop at a time at first, whisking all the time. As the mayonnaise starts to thicken you can increase the addition of the oil to a steady stream.
When the vegetable oil is all incorporated start to add your olive oil, whisking continuously, until you have a thick mayonnaise (the more oil you add the thicker it will be). Season well.
Stir the brown crabmeat with the mayonnaise, then stir in the celeriac. Add the white crabmeat and mix in lemon juice to taste. Season again if necessary. Finally mix in the chopped chives.
Put into the fridge to chill for 30 minutes before spooning the mixture onto the toasted flatbreads.
Makes 4 large or 12 small flatbreads
150g chickpea flour or 150g green pea flour
5g fine sea salt
30g extra virgin olive oil
300g warm water
freshly ground black pepper, to taste
1 tbsp chopped fresh oregano, thyme or rosemary
light olive oil, for greasing the pan
500g plain gluten free plain flour
400g water
1 tsp salt
50g brown crabmeat
400g white crabmeat
1 small celeriac, peeled and grated Lemon juice to taste
Small bunch of chives, finely chopped Sea salt and freshly ground black pepper
For the mayonnaise
2 egg yolks
1 tsp Dijon mustard
100g approx. vegetable oil
50g good extra virgin olive oil
Sea salt and freshly ground black pepper
Socca – Using Chickpea or Green Pea Flour Makes 4 large or 12 small flatbreads
Combine the flour with the salt in a mixing bowl.
Add the oil and water and mix well, then add the pepper and herbs and leave to rest for 15 minutes.
Meanwhile lightly grease a frying pan with olive oil and heat it up, then ladle in some of the mixture and swirl it around so that it is spread evenly over the base of the pan in a thin layer, like a crêpe.
Cook for about 1–2 minutes on each side until lightly coloured and repeat with the rest of the mixture.
Testaroli al Pesto
Place all the ingredients in a bowl and mix well together with a whisk. Add enough water to make a thin batter, think milk texture.
Allow the mixture to sit for at least 2 hours.
Heat a griddle for 5 minutes and oil using a half of potato with sunflower oil.
Pour a small amount of batter in to make a thin crepe and allow to colour and crisp up.
Flip the crepe so again it colours and crisps up. Turn out onto a plate and allow to dry for an hour.
Fresh pesto
Put 3 garlic cloves into a food processor and blitz for a few seconds. Add 3-4 bunches of basil (enough to fill the bowl of the food processor loosely) and blitz again until it has all been chopped. Add 160g of extra-virgin olive oil and blitz once more. Taste and season if necessary with sea salt and freshly ground black pepper. If the pesto is too thick add a little extra olive oil.
Note: the pesto can be kept in the fridge for a few days or in the freezer for several weeks.
Cut the pancakes into lozenge sized pieces. Bring some salted water to the boil and cook the testaroli for 30 seconds. Drian well and place onto a platter. Top with the pesto and plenty of parmesan.
Crab Topping for the Green Pea Socca
To make the mayonnaise, put the egg yolks in a wide bowl, whisk in the mustard, then begin to dribble in the vegetable oil, a drop at a time at first, whisking all the time. As the mayonnaise starts to thicken you can increase the addition of the oil to a steady stream.
When the vegetable oil is all incorporated start to add your olive oil, whisking continuously, until you have a thick mayonnaise (the more oil you add the thicker it will be). Season well.
Stir the brown crabmeat with the mayonnaise, then stir in the celeriac. Add the white crabmeat and mix in lemon juice to taste. Season again if necessary. Finally mix in the chopped chives.
Put into the fridge to chill for 30 minutes before spooning the mixture onto the toasted flatbreads.
