Originating from Nice, culinary capital of the French Riviera, socca is traditionnally made with chickpea flour. The batter is then cooked in a wood oven on a cast iron pan. Once cooked, it is sprinkled with salt and pepper and eaten immediately! Perfect for “apéro”, it can be used as a side dish for lunch or dinner.
This version of the dish uses our yellow pea flour, that behaves very similarly to chickpea flour when cooked, while bringing a surprising sweetness and a very unique flavor ! If you’d rather stick to the traditions, the recipe is the same with our chickpea flour.
Preparation : 10 minutes
Cooking : 10 minutes
Difficulty : Facile : Easy
- 250 g yellow pea flour (or chickpea flour)
- 500 ml cold water
- 5 tablespoons olive oil (2 for the batter and three to grease the pan)
- 1 teaspoons salt
- Salt & pepper to taste before serving
- Preheat oven to maximum temperature with the empty pan inside (it needs to be very hot when you pour the batter).
- In a big bowl, pour the water, add the pea flour and whip to avoid lumps.
- Add salt and 2 tablespoons olive oil. Stir again.
- Once the oven is hot, take the pan out and grease with the 3 tablespoons of olive oil.
- Pour the batter into the pan, the ideal thickness is no more than half a centimeter. If your pan is too small, use two.
- Put the pan back in the superior third of the oven. Cook for 3 minutes.
- Passez le four sur grill (broil), et laisser entre 5 et 10 minutes selon votre four. Il faut que le dessus de la socca soit doré, mais pas trop brûlé.
- Set the oven to broil, and keep cooking for 5 to 10 minutes depending on your oven. The socca must be golden, but not too burnt !
- While you cook the socca, blisters might appear, you need to pierce them !
- When the socca is golden, take it out of the oven, cut it into triangles and unstick it from the pan with a spatula. If it sticks, you didn’t put enough olive oil!
- Serve the triangles in individual plates, so everyone can add salt and pepper to taste. Enjoy it while it’s still hot!
Excellent for “apéro” with a microbrewery beer, or as a side dish to a ratatouille !