- Search
Did you know? Socca was a morning snack for workers, or a meal for the poor, thanks to its modest price. In the past, fishermen from Nice would have eaten in this way before setting sail.
Ingredients:
Place 90 cl of cold water in a bowl, add the ingredients and whisk vigorously to remove any lumps. Strain through a sieve.
Preheat the oven to maximum for 10 minutes. On a preheated baking sheet, spread 4 tablespoons of olive oil. Pour on 2-3 mm of batter and grill. Pierce any blisters with the tip of a knife.
When the surface of the crêpe is golden brown, even slightly burnt in places, remove from the oven and serve quickly, cutting into small 5 cm squares. Season with pepper
For best taste, cook in a wood-fired oven.
Find out more about socca
Formerly eaten by workers as a snack, socca is a wafer made from chickpea flour and olive oil. It originated in Italy (Liguria), where it is known as Farinata. Traditionally, socca is baked on a tinned copper plate in a wood-fired oven.
Plongez au cœur du Verdon grâce à notre magazine :
✅ Villages de caractère, grands espaces, saveurs locales
✅ Nature sauvage, lacs et rivières
✅ Les grands événements et les incontournables
