Nice-style socca

Huile d'olive de Nice PDO
Subtle flavour
Socca niçoise
A PDO
Preparation
5 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Appetiser Vegan Vegetarian

Ingredients

A PDO
For 4 personnes
  • 250 g of chickpea flour
  • 50 cl of water
  • 3 tablespoons of olive oil from Nice PDO
  • 1 teaspoon of salt
  • Pepper
  • Optional: Espelette chilli PDO, thyme, rosemary

Tip

You can sprinkle the socca with Espelette chilli, herbes de Provence, thyme or rosemary (finely chopped) to vary the seasoning. Another recipe idea using chickpea flour: Panisse tartlets with tomatoes and mozzarella, drizzled with intense-flavoured French olive oil

Instructions

  • Preheat your oven for 15 minutes to 275°C.
  • Mix the chickpea flour, salt and Nice olive oil (PDO) thoroughly, then add the water a little at a time to prevent lumps from forming. Pour this batter onto a well-oiled baking tray. It should be no more than 3 mm thick.
  • Place the dish on the top shelf of the oven; wait 2 minutes before switching to ‘Grill’ mode.
  • Cook for about 10 minutes (if any blisters form whilst cooking, you can pop them). Keep an eye on it towards the end of cooking: the socca should be a lovely golden brown.
  • Remove the dish from the oven, then serve immediately, cutting it into portions and sprinkling them with pepper.

Tip

You can sprinkle the socca with Espelette chilli, herbes de Provence, thyme or rosemary (finely chopped) to vary the seasoning. Another recipe idea using chickpea flour: Panisse tartlets with tomatoes and mozzarella, drizzled with intense-flavoured French olive oil
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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