Socca in pan ()
Everyone has a different idea of luxury and what are considered “travel luxuries.” Maybe it’s a croissant every morning in Paris or a big bowl of fettucine in Italy. Or maybe when you think of traveling and eating in luxury, you think of caviar, Champagne and elaborate meals with multiple courses and wine pairings. For me, traveling in luxury means sunshine on my face while gazing out at the glittering sea—and always steps away from a delicious snack. And I found this snacking paradise in Nice, France.
Wandering through the sunny streets of the French Riviera or the Ligurian coastline of Italy, you may come across a little stand advertising “socca.” Also known as “farinata” in Liguria or “cecina” in Tuscany, these are pancake-like flatbreads made of chickpea flour (also called garbanzo bean flour), water and olive oil. Similar to a crepe, socca are simple and versatile, transformed into a light snack, an appetizer or dressed up for a heartier meal. My first socca was enjoyed as a morning snack after wandering around the Cours Saleya farmer’s market in Nice, surrounded by beautiful bouquets of flowers and the scent of lavender in the air.
While it can be difficult to replicate the cooktop used by vendors along the Mediterranean—which looks similar to a crepe pan—here is an easy way to bring this tasty treat home. You can top your socca with fresh herbs, sauteed onions, a fried egg or even honey for whatever you’re craving!
Socca
Serves: 2 to 4
Start to finish: 1 hour
1 1/2 cups water
1 1/3 cups chickpea flour
4 teaspoons extra-virgin olive oil, plus more for oiling the pan
1 teaspoon salt, plus more for seasoning
1/4 teaspoon cumin
Ground black pepper
Combine water, chickpea flour, oil, salt and cumin in bowl and whisk until no lumps remain. Let sit for 30 minutes to thicken.
Heat 2 teaspoons oil in a non-stick skillet over medium heat. When hot, pour 1/2 cup of batter into pan, swirling to cover the entire surface. Let cook, undisturbed, for 3 to 5 minutes, until the bottom is golden brown and crispy.
Flip and cook other side for 1 minute. Remove from pan and sprinkle with salt and pepper. Repeat with remaining batter, and then cut socca into wedges and serve with your choice of toppings.
(This recipe was adapted from Cook’s Country.)
