Nice Socca

Eons since I’ve visited the south of France, I was whisked to my memories of the Mediterranean first, by a post by David Lebovitz and again by this book.

The books recipe missed elements, like being tested apparently, but it reinforced this Nice institution.
Chick pea flour, at least within my reach, tends to be bitter but seasoned and sweetened -whoa, this is good stuff.

Go with tradition and eat it while it’s hot, it won’t be hard. Pour a glass of chilly rosé to wash it down and find yourself too, whisked away with an authentic Mediterranean street treat.

SOCCA

1/3 Cup Dried Apricots
1 Cup Chickpea/Garbanzo Bean Flour
3 Tablespoons Sugar
1 Tablespoon Olive Oil, plus more for drizzling
Pinch Salt
4 Tablespoons Pistachios, shelled and roughly chopped
1 scant Cup of Cold Water

Thinly slice and soak the apricots in warm water.
Preheat the oven to it’s maximum setting (525ºF in my case).
In a bowl, combine the flour, 2 Tablespoons of the sugar, and salt.
Mixing well, add the water, followed by the olive oil.
Let the batter rest for about 20 minutes.
Add enough oil to lightly coat a cast iron pan and heat in the oven as it comes to it’s full temperature.
Shell and roughly chop the pistachios and drain the apricots.
Carefully remove the hot pan from the oven. Pour in the batter in a thin, even stream.
Evenly sprinkle over the apricots and pistachios. Drizzle a small amount of olive oil over top and return the pan to the hot oven.
Bake for about 5 minutes or until it is dry, golden and coming away at the edges.
Remove from the oven, sprinkling it evenly with the remaining 1 Tablespoon of sugar.
Serve warm.

Published by

Dayna

I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

8 thoughts on “Nice Socca”

  1. This one is completely new to me and I must admit, I’m intrigued. The flavors sound wonderful – I will definitely have to try this in my kitchen!

  2. Oh wow, yum! Thanks so much for this recipe–I have had chickpea flour for a while now, and have been looking for fun and delicious ways to use it…this looks great!

    Courtney

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