Socca With Roasted Peppers And Goat Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | c | Lukewarm water |
| 2 | t | Salt |
| 2 1/4 | c | Chick pea flour |
| 1/4 | c | Extra virgin olive oil, plus |
| 2 tablespoons | ||
| 1 | c | Red sweet bell peppers |
| roasted peeled | ||
| 4 | oz | Fresh goat cheese, Coach |
| Farm preferred |
INSTRUCTIONS
Preheat oven to 425 degrees F and preheat broiler. Place water and salt in a large wooden bowl. Whisking constantly, add check pea flour until all is well blended. Stir in olive oil and let stand 30 minutes. Smear a 14inch cast iron skillet with 2 tablespoons oil and pour in batter. Place under broiler for 6 minutes, until lightly blistering. Remove and place in oven and bake 15 minutes. Remove, cut into wedges, dust with pepper and serve with roasted peppers and goat cheese. Yield: 4 as antipasto Recipe by: MEDITERRANEAN MARIO #ME1A02 Posted to MC-Recipe Digest V1 #990 by Sue <suechef@sover.net> on Jan 07, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1130
Calories From Fat: 177
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 6255.4mg
Potassium: 2281.8mg
Carbohydrates: 142.8g
Fiber: 27g
Sugar: 32.9g
Protein: 93.7g