BreadsFrançois de MélogueProvencal RecipesTaste

Socca is a Favourite Streetfood from Nice Make it at Home

Socca, made with chickpea flour, is the ubiquitous street food found all over southeastern France, most notably in Nice and, more specifically, around the Cours Saleya market. When cooked perfectly, it is best straight from the pan and served very hot, replete with addictively crispy edges and lightly seasoned with flake sea salt, cumin, and perhaps a drizzle of olive oil. It makes the perfect merenda, or midday snack, with a bottle of rosé (who drinks just one glass?) to keep you active while searching for treasures in the narrow streets of Vieux Nice.

It is hard to pinpoint the exact origins of socca or soca as it is spelt in the Niçard dialect, though the modern version is likely to have crossed borders from Italy, where it is known as farinata. While the exact origins of socca are not clear, it remains a popular dish in Nice. There’s even a short documentary called “We Eat Socca Here,” which introduces us to the world of this local speciality. We learn the dish’s history, watch it being made, and learn why the locals love it so much. The film is guaranteed to make you hungry!

But you don’t need to travel to Nice to taste this southern French speciality. It’s easy to make at home and makes for a dramatic show to cook in front of friends while enjoying an apero.

Socca Favourite Streetfood Nice and Rose

How to Make Socca

blankChef François de Mélogue
A gluten-free chickpea pancake that everyone will love.
Prep Time 5 mins
Cook Time 5 mins
Resting Time 1 d
Total Time 1 d 10 mins
Course Side Dish, Snack
Cuisine French, Provencal
Servings 2 people

Ingredients
  

  • 1 cup Chickpea Flour
  • 1 pinch Sea Salt
  • 1 pinch Cumin
  • 1 pinch Salt
  • 1 cup Water
  • 3 tbsp Olive Oil

Instructions
 

  • Put all the ingredients in a blender and blend till smooth. Put into a glass jar and let sit for a day.
  • Build a charcoal fire. Put cast iron pizza 'stone' over the fire. Liberally oil. Pour chickpea batter over and tilt the pan until all the runny batter is in contact with cast iron. Cook till crispy, then flip and finish cooking. It usually takes me 2 or 3 minutes.
  • Lift pan out of the fire and serve at table. I usually drizzle olive oil on top and sprinkle flake sea salt.
Keyword Chickpeas, Pancakes
Tried this recipe?Let us know how it was!

Additional Chickpea Recipes:

Ceviche Provencal with Socca
A South American idea with Provencal ingredients and a nice chickpea hummus to nicely finish the dish.
Check out this recipe
Ceviche Provencal scocca @cooknwithclass
Provencal Chickpea Soup (Soupo de Cece)
My version is based on J.B. Reboul’s classic on Provencal cuisine ‘La Cuisinière Provençale’ and find his recipe for chickpea soup entitled Soupo de Cece. The recipe is easy to master and is surprisingly rich and luxurious tasting, that even my 9-year-old son is convinced it has cream in it.
Check out this recipe
Provencal Chickpea Soup Fall Dinner Party Menu
Panisse (Panelle, Sicilian-style) or Chickpea Fritters   
Panisse is very popular in Provence, although a similar recipe can be found in other places along the Mediterranean as I discovered in Sicily. Impress your guests with this salty, yet slightly sweet nibble with cocktails.
Check out this recipe
Panisse Chickpea Fritter Recipe Cote d'Azur Tasha Powell
Roasted Chickpea and Shallot Spread
Like hummus but not quite, the roasted shallots and chickpeas give this spread extra flavour.
Check out this recipe
Roasted Chickpea Shallot Spread

Please share this with friends and family.

Previous post

Razor Clams à la Provencale an Easy Appetizer

Next post

Experience the Best of Provence with Goût et Voyage Tours

Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer who specializes in food/product photography, real estate photography and shooting rural landscapes of both Vermont and France. Explore his work on VT Snapshot Photography.

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos.

No Comment

Leave a reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.