Nizza Pizza
Socca, a southern-French crepe made of chickpea flour, is the signature snack of Nice. Top it with olive relish, peppers, aioli, hummus and ribbons of flavorful Denver Steak—one of the many new beef value cuts—and turn a humble pancake into a pizza with high-steaks profit power.
Yield: 24 servings
| Socca: | |
Whisk together flours and salt; whisk in water until smooth. Whisk in olive oil just until combined. Let stand at least 1 hour. Just before using, whisk gently and thin with additional water, if necessary, for light cream consistency.
Heat 1/2 Tbsp canola oil in 12-inch nonstick sauté pan over medium-high heat until hot. Add 3/4 cup batter, swirling pan to form an even Socca. Cook 4 to 5 minutes or until browned on bottom; turn Socca and cook 3 to 4 minutes or until cooked through and browned on second side. Repeat with remaining batter and oil to make 24 pancakes. Stack between layers of parchment paper.
Yield: 24 Socca | | Azure Farm chickpea flour | 2 lb, 3 ounces | | All-purpose flour | 1 1/4 pounds | | Kosher salt | 2 tablespoons | | Water | 3 3/4 quarts | | Olive oil | 1 1/4 cups | | Canola oil | 1 1/2 cups | | Green Olive Relish: | |
Combine all ingredients in large bowl; mix well. Cover and refrigerate at least 1 hour; stir before using.
Yield: about 1-1/4 quart | | Pitted green olives, 1/8-inch dice | 3 cups | | Celery, 1/8-inch dice | 3 cups | | Capers, coarsely chopped | 6 tablespoons | | Chopped fresh mint | 6 tablespoons | | Roasted garlic oil | 3 tablespoons | | Extra-virgin olive oil | 3 tablespoons | | Kosher salt | 3/4 teaspoon | | Black pepper | 1/4 teaspoon | | Pepper Relish: | |
Roast peppers until tender; peel, seed and cut into 3/4 x 1-1/2-inch pieces. Season with salt and pepper.
Heat oil and garlic in small pan until garlic starts to sizzle and is fragrant; add rosemary and remove from heat. Add basil to peppers; pour oil mixture over pepper mixture and mix well. Cover and refrigerate at least 1 hour.
Yield: 1 quart | | Red bell peppers | 2 pounds | | Kosher salt | as needed | | Black pepper | as needed | | Extra-virgin olive oil | 1/4 cup | | Thinly sliced garlic | 1/3 cup | | Rosemary branches, 3-in pieces | 4 each | | Basil leaves | 15 each | | Aioli: | |
Whisk together mayonnaise and garlic. Cover and refrigerate until ready to use.
Yield: 1-1/2 cups | | Mayonnaise | 1 1/2 cups | | Fresh garlic purée | 1 1/2 teaspoons | | Hummus: | |
Purée 7-1/2 cups chickpeas with remaining ingredients in blender or food processor until smooth. Stir in remaining chickpeas, adding reserved liquid for desired consistency, if necessary.
Yield: 2 quarts | | Canned chickpeas, drained (reserve liquid) | 2 1/2 quarts | | Extra-virgin olive oil | 1 1/4 cups | | Fresh lemon juice | 2/3 cup | | Minced roasted garlic | 1/3 cup | | Kosher salt | 1 1/2 tablespoons | | Fresh garlic purée | 1 tablespoon | | Sesame oil | 1 tablespoon | | Black pepper | 1/2 teaspoon | | | |
Per order:
Season 1 steak with salt, pepper and garlic powder. Heat 1 tsp oil in sauté pan until hot. Add steak; cook to medium rare to medium doneness. Carve into 1/4-inch thick slices.
Heat half sheet pan under salamander until hot. Place 1 Socca on hot sheet pan. Place under salamander and cook until heated through and edges are crisp. Transfer to serving plate.
Arrange steak slices on Socca; garnish with 3 Tbsp Green Olive Relish, generous 2 Tbsp Pepper Relish, 1 Tbsp Aioli and several micro mint sprigs, as desired. Warm 1/3 cup Hummus; garnish with olive oil and paprika. Serve on side. | | Beef Chuck, Under Blade, Center Cut Steaks (Denver Cut steak), 6 to 8-ounce portions, cut 3/4 inch thick (IMPS/NAMP 1116G) | 24 each | | Kosher salt | as needed | | Black pepper | as needed | | Garlic powder | as needed | | Canola oil | 1/2 cup | | Micro mint sprigs | as needed | | Paprika | as needed | | Olive oil | as needed | | | |
* Beef Denver steaks are cut from any portion of the serratus ventralis muscle as described within NAMP 116G and made into steaks by slicing across the grain. Denver steaks are also referred to as Beef Chuck Under-Blade Center Cut Steaks. | | | |
Nutrition information per serving: 1126 calories; 75 g fat(13 g saturated fat; 42 g monounsaturated fat); 110 mg cholesterol; 1752 mg sodium; 64 g carbohydrate; 11.3 g fiber; 50 g protein; 12.8 mg niacin; 1.4 mg vitamin B6; 7.5 mg vitamin B12; 8.6 mg iron; 62.8 mg selenium; 13.8 mg zinc; 180.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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