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

Ingredients :

  • 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

Preparation :

  1. Preheat oven to maximum temperature with the empty pan inside (it needs to be very hot when you pour the batter).
  2. In a big bowl, pour the water, add the pea flour and whip to avoid lumps.
  3. Add salt and 2 tablespoons olive oil. Stir again.
  4. Once the oven is hot, take the pan out and grease with the 3 tablespoons of olive oil.
  5. Pour the batter into the pan, the ideal thickness is no more than half a centimeter. If your pan is too small, use two.
  6. Put the pan back in the superior third of the oven. Cook for 3 minutes.
  7. 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.
  8. 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 !
  9. While you cook the socca, blisters might appear, you need to pierce them !
  10. 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!
  11. 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 !