Monégasque Socca
The Quirky Foodster Team
Ingredients
- Chickpea flour — 1.5 cups (180 g / 6.5 oz)
- Water — 2 cups (480 ml / 16 fl oz)
- Olive oil, divided — 4 tbsp
- Salt — 1 tsp
- Freshly ground black pepper, to serve
Method
- Whisk the chickpea flour, water, 2 tbsp olive oil and salt together until smooth, then let the batter rest for at least 1 hour, or up to overnight.
- Preheat the oven to its highest setting, or heat a grill.
- Brush a large oven-safe pan or shallow tray generously with the remaining olive oil and place it in the oven to heat until very hot.
- Pour the batter into the hot, oiled pan in a thin, even layer.
- Bake for 8–10 minutes, or grill briefly at the end, until the top is golden with slightly charred spots and the edges are crisp.
- Cut into pieces and serve immediately with black pepper.
Introduction: A thin, savoury chickpea flour pancake baked until crisp at the edges, a shared specialty of Monaco and the neighbouring Riviera coast.
Cultural Background: Socca has long been enjoyed across the border region shared by Monaco and Nice, traditionally baked in wide copper pans over very high heat and sold hot from street stalls in the early morning.
Tips: Letting the batter rest allows the chickpea flour to fully hydrate, giving a smoother, more tender socca. A very hot pan is essential for the characteristic charred, blistered top.
Variations: Sprinkle with fresh rosemary before baking. Serve alongside a simple green salad for a light lunch instead of breakfast.
Storage: Best eaten immediately; leftovers can be stored for up to 1 day, though the texture softens.
Reheating: Reheat in a hot oven or under a grill for a few minutes to restore some crispness.
Nutrition: Per serving (approx.): 210 kcal, 7 g protein, 12 g fat, 18 g carbohydrate.
FAQs:
Q: Can socca be made in a regular frying pan?
A: Yes, though achieving the traditional charred top
Q: Is socca gluten-free?
A: Yes, as it’s made entirely from chickpea flour.
- Chickpea flour — 1.5 cups (180 g / 6.5 oz)
- Water — 2 cups (480 ml / 16 fl oz)
- Olive oil, divided — 4 tbsp
- Salt — 1 tsp
- Freshly ground black pepper, to serve
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