Chef Gabi Chappel's Mushroom & Herb Socca Recipe скачать в хорошем качестве

Chef Gabi Chappel's Mushroom & Herb Socca Recipe

Hey pals! Today I'm joined by the wonderful and supremely talented Chef Gabrielle Chappel (Next Level Chef, Epicurious, Gabi's Next Course, ‪@chefchappel‬) to make a socca – a chickpea pancake originally from the south of France! It's a vegan, gluten free, super quick and easy dinner that's flexible enough to pair with whatever's in season. For this socca, Gabi is making crispy pan fried oyster mushrooms, snow peas, and a bright and tangy chimichurri-inspired herb sauce. Best of all, the whole thing comes together in about 30 minutes. Olive oil for this channel generously provided by García de la Cruz olive oil. Find Gabi on the internet:   / gabchappel      / @biteoriginals     / chefchappel   And find me on the internet:   / emilyslamduncan   slamduncan.substack.com   / emilyslamduncan   Huge thanks to the No Expert crew: Producer Amanda Broll Director of Photography Colin Jakubczyk Ingredients: Socca batter: Roughly equal parts warm water & chickpea flour (about 1/3 cup each) 3-4 Tbsp olive oil, split (1 in batter, 2-3 for cooking) pinch of salt Mushrooms: 1-2 Tbsp neutral oil 1 cup oyster mushrooms pinch of salt Snow peas: 1 cup snow peas Salted water Herb sauce: 1 handful parsley, chopped 12-14 mint leaves, chopped 2 scallions (spring onions), charred & chopped 1 Tbsp olive oil 2 tsp white wine vinegar pinch of salt Additional olive oil + flaky salt for garnish