Socca Pizza with Basil Cashew Cream, Tomatoes and Arugula
Hello socca! These savory chickpea pancakes are an essential recipe in the Brain Works Kitchen.
Socca: The best thing since sliced bread
Why do we love socca? Because they are creamy on the inside and crispy on the outside. Because they contain one of our favorite brain health ingredients: chickpea flour. Because they are the perfect vehicle for wrapping, folding and topping with veggies. And, because when topped with basil cream (made from cashews), they transform into the most delectable pizzas — without the gluten and cheese hangover.
Still not convinced that socca are the best thing since sliced bread? Read more here. Then whip up a batch of socca. I shared this recipe with my students at Sempre Sano in Monteverdi, Tuscany this September and they were happy. And the Italians gave this recipe an enthusiastic “Buonissimo!”
Socca pizza: not just for summer.
Yes, the tomatoes and arugula were perfectly in season, like they can only be in Italy. But don’t let that stop you from making socca all year long. Substitute cherry or grape tomatoes from the grocery store, and any good quality greens you have on hand. Out of season tomatoes get sweeter when drizzled with olive oil, sprinkled with salt, and roasted in a low oven (200ºF) until collapsed.
Basil cashew cream
The basil cashew cream is another great recipe to have in your back pocket. Dip your raw veggies in it for a simple appetizer (or fancy — just call it crudité.) Dollop it onto your scrambled eggs. Smear it on whole grain toast. And fold it into whole wheat orzo or a farro salad. Create your own cashew creams with your favorite herbs: Italian parsley, cilantro, tarragon, chives. Herby cashew creams are also lovely spooned into a hearty bean soup.