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Wandering through the sunny streets of Nice on the French Riviera, 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.
While it can be difficult to replicate the cooktop used by vendors along the Mediterranean, here is an easy way to bring this tasty treat home. Top socca with fresh herbs, sauteed onions, a fried egg or even honey for whatever you’re craving!
Socca
Serves: 2 to 4
Time: 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.
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.
(This recipe was adapted from Cook’s Country.)
