logo for cutting-edge-mediterranean-recipes.com

[?] Subscribe To This Site

follow us in feedly
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines


Socca Nicoise

Pouring the Socca batterSocca - coming out of the ovenTasty Socca - torn into pieces

Socca - the chickpea - garbanzo pancake from Nice in the south of France. Tasty - healthy and gluten free.

Socca (farinata in nearby Italy) is traditionally made in a wood burning oven on a large tin covered copper pan and then eaten hot with plenty of black pepper and glasses of chilled rosé wine. The great thing about it is that it's healthy and gluten free and it's easy to make a very similar pancake/bread at home.
The purists like to eat it on its own but it's great with toppings such as ham, cheese, capers, mushrooms and olives. Pam especially likes it for breakfast topped with prunes and honey.

Search the Site from here:

Socca Ingredients
  • 1 cup/150g. Chickpea/Garbanzo flour.
  • 1-1/4 cups/250ml. luke warm water.
  • 3 tbls. Extra Virgin Olive Oil
  • 1/2 a tsp. of salt.
  • Plenty of ground black pepper.

Fresh SoccaA Socca Pizza without the glutonSocca for Breakfast
You can eat it on its own,  with a savoury or sweet topping. It also makes a great wrap!

New Feature
: Printer Friendly Recipe Pages for your convenience.
  1. Mix the water, oil salt and pepper in a glass bowl with an electric whisk.
  2. Gradually add the chickpea flour whisking all the while.
  3. Leave the batter to rest for at least ten minutes, the longer the better. We usually leave it in the fridge over night.
  4. OK - lightly oil a medium sized non-stick pan, making sure it has a metal handle that can go in the oven.
  5. Now - heat your grill/broiler.
  6. Heat the pan until really hot and add half the batter.
  7. Cook for a couple of minutes until browned on the bottom.
  8. Pop the pan under your grill/broiler until browned on top.
  9. Alternatively you can make small pancakes using a small non stick fry pan - place over high heat and add a little olive oil. Pour in enough batter to cover well the base of the pan. Cook until golden on the base, flip over and cook the other side till golden. Serve.
  10. Then - if you're eating it on its own - serve with glasses of chilled rosé wine, and if you like a savoury topping add now and put it back under the grill for a couple more minutes.
Savoury Socca

New! Comments

Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.

Sunset over the Mediterranean

If you like what you see on our site, please Like us on Facebook - We'd really appreciate it!

Personal Chefs Marbella
Let Us Cook For You!

Personal Chefs Marbella
Click the Photo To Learn More
Personal Chefs Marbella

Join One of Our
One Day Paella Courses
In Marbella

Paella Course
Click the Photo To Learn More

Hen Party Catering
In Your Marbella Villa
Or Apartment

Naughty Hen Parties in Marbella
Click on the photo for information

Pam and David Help Make
Katies Hen Party Go
With a Bang
Naughty Marbella Hen Parties
Click on the photo for information