Socca

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Socca is a signature dish and the most popular dish from Nice, France, with a close second being salad Niçoise.  The recipe is pretty basic but there are many additions one can do to change the flavor, such as adding different herbs and spices. Some add onions and/or meat, which is not traditional but delicious. I like the onion flavor so I added shallots to my recipe. This dish is basically a pancake or tortilla made from chickpea flour, olive oil and water.  It is usually cooked in a wood-fired brick oven but one can do it with a hot oven and a cast iron pan. It is most popularly eaten served in a cone seasoned with salt and pepper. Also, for those who are watching their intake of gluten, socca is gluten free. I also see this as Nice‘s answer to the Mexican tortilla!!

Be sure to serve socca piping hot as it will get chewy when it’s cold.

MISE EN PLACE

INGREDIENTS:

  • 1 Cup chickpea flour
  • 1 Cup water
  • 1 Tsp kosher salt
  • 1 Tsp ground pepper
  • 1 Large shallot, thinly sliced
  • 6 Tbsp. olive oil separated into three 2 Tbsps.
  • Extra optional ingredients, according to your taste, are cumin, red pepper flakes, garlic powder, rosemary, thyme,  and/or basil.

INSTRUCTIONS:

  • Preheat the oven to 450 degrees F.
  • Place a 12 inch cast iron pan or non-stick oven proof pan in the oven while preheating.
  • In a separate pan, sauté the shallots in 2 tablespoons of olive oil until lightly caramelized. You may leave the onions out if you prefer.
  • In a bowl, whisk the chickpea flour, salt and pepper until well blended.
  • Slowly add the one cup of water and continue whisking to avoid any lumps.
  • Stir in two tablespoons of the olive oil.
  • Once the oven has preheated with the cast iron pan, spread the the caramelized shallots on the bottom of the pan and pour the chickpea batter over the shallot mixture.
  • Return to the oven and bake for approximately 10 to 15 minutes. The socca should be firm but not over cooked.
  • Remove from the oven and brush with olive oil or butter (not traditional, I like it) and serve immediately.

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