A Niçoise speciality par excellence, socca is a large pancake made with chickpea flour, which you can find at the Moulin du Champ Vermeil in Annot. Between softness and delicacy, with the fragrance of chickpeas bursting on the palate, it’s best enjoyed with the fingers!
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 (including 2 tablespoons of olive oil) 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 the other 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 generously 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 flat pancake 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.
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