Discover the flavours of Nice cuisine with this month’s recipe

Learn how to cook socca like a real Niçois !

There’s nothing like a bustling market, with a glass of wine in hand, to savor a delicious socca, straight from the oven. A true symbol of Nice cuisine, this simple yet tasty chickpea galette embodies the conviviality and authenticity of the Nice Côte d’Azur. Easy to prepare, it’s perfect for sharing with friends and family alike!

Here’s the recipe approved by the Label Cuisine Nissarde technical committee :

⏲️ Preparation time: 15 mins
– 10 minutes to prepare the dough
– 5 minutes cooking time
🫒 Ingredients for 2 plates of 50cm diameter :
• 250 g chickpea flour, 1/2 liter water, 4 tablespoons olive oil
• 1 teaspoon fine salt, freshly ground pepper, olive oil for cooking

The recipe for socca 🧂

Pour the cold water, chickpea flour, olive oil and salt into a bowl. Whisk briskly to remove any lumps. Strain through a sieve. Leave the dough to rest for at least 2 hours at room temperature. The paste should have the consistency of liquid cream or pancake batter. If it is too thick, add a little water and mix again. Heat a 50-centimeter-diameter copper plate, greased with oil. Once hot, pour and spread the mixture onto the plate (about 2 to 3 millimeters). Bake in a very hot oven, preferably wood-fired, at minimum 280° C. Remove the baking sheet from the oven as soon as the dough is golden and crisp, or even slightly burnt in places. Cut into small pieces, season with pepper and serve very quickly.

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