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010. Sumac Socca with Delicata Squash & Arugula Salad

RECIPE BY RACHAEL GORJESTANI

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This socca recipe is perfect for guests or a quick dinner with lunch leftovers. It’s simple and easy to execute with a very pleasing-to-the-eye presentation.
The flavors are rich with citrus, sweetness from the delicata, and fresh bite from the arugula and fennel. The Other Brother olive oil adds a wonderful richness
to the socca batter and a finishing touch to the salad of grass and butter.

RECIPe

SOCCA INGREDIENTS:

1 cup chickpea flour
1 teaspoon sea salt
1 teaspoons sumac
1 cup lukewarm water
¼ cup Other Brother olive oil
1 medium sweet onion, diced
2 scallions, about
1/3 cup, chopped
1/3 cup parsley, chopped
Zest of 1 lemon
2 tsp lemon juice, about 1/2 lemon

DELICATE SQUASH INGREDIENTS:

1 delicata squash, cut into ¼ inch thick half moons
High quality cooking oil like grapeseed

ARUGULA SALAD INGREDIENTS:

1 cup chickpea flour
1 teaspoon sea salt
1 teaspoons sumac
1 cup lukewarm water
¼ cup Other Brother olive oil
1 medium sweet onion, diced
2 scallions, about
1/3 cup, chopped
1/3 cup parsley, chopped
Zest of 1 lemon
2 tsp lemon juice, about 1/2 lemon

DIRECTIONS

1. Prepare socca batte: In a mixing bowl, combine the flour, sea salt, and sumac, then slowly add the warm water while whisking to eliminate any clumps. Whisk in the remaining ingredients. Cover with a towel and let sit in the counter for a minimum of 15 minutes or up to 12 hours in the fridge. NOTE: I usually make the batter in morning for an evening meal or over night for a lunch meal.

2. Bake the delicat: When you’re ready to make the socca, preheat the oven to 425F. Cut the delicata squash into ¼ inch thick half moons -- down the middle long ways, gut the seeds with a spoon, then cut parallel to the curve so they looks like crescent moons -- place on a baking sheet lined with parchment. Drizzle with a little high heat cooking oil and sea salt, toss the squash with your hands to coat the oil evenly (not too much oil!). Bake for 15-20 minutes, checking at the 15 minute mark to make sure they haven’t burned. You want the side that is touching the parchment to become a golden brown color. Once done, set to the side.

3. Bake the socc: While the delicata is baking, place a well seasoned cast iron skillet into the oven to heat up, for 5-10 minutes. Carefully take the skillet out, pour 2 tbsp of Other Brother olive oil in the pan, swirl it around so it coats evenly. Pour the socca batter in, tilting the pan so the batter is evenly distributed. Place back in the oven for 15-20 minutes. Carefully remove pan, add the delicata squash on top of the socca and bake for another 5 minutes. Alternatively, you can also place under the broiler for a few minutes at the end, but be mindful of the delicata burning.

4. Prepare the sala: While the socca is baking, prepare the salad ingredients and toss together in a bowl. 5. Serv: Let the socca cool for 10-15 minutes before serving, cutting into wedges. Serve with salad on the side or top the socca with it in the cast iron skillet. It’s delicious warm, but can also be eaten cold up to 2 days after.