Dorie’s Socca from Vieux Nice was a surprise hit! So easy and a delicious starter that will please even the pickiest palates.
Socca from Vieux Nice
Who knew I could get the hubby to eat something made with chickpeas???? Especially when I had sent him on a wild goose chase to find chickpea/garbanzo bean flour. After a few phone calls, we finally settled on a chickpea/fava bean flour…and it worked just fine.
This giant crepe is a specialty of Nice…and traditionally cooked on a griddle over an open fire. Dorie had us use a pizza pan, preheated in a very hot oven. As she stated in her cookbook, this Socca from Vieux Nice is best eaten fresh…give it a minute to cool, then dig in. We all enjoyed this nibble before dinner.
Super Simple Bread Recipe
You really don’t need a recipe for this super simple bread. This socca can be plain or with the minced rosemary that Dorie included in her ingredient list. I highly recommend the added herbs. Equal parts cool water and chick pea flour were mixed with a couple teaspoons of rosemary, salt and touch of olive oil. Like crepes, the batter rested a couple hours before cooking.
The pan was popped into a 500º oven to preheat, then rewarmed again after some olive oil was added. The batter was spread thinly across the pan’s surface, then baked and broiled for a few minutes. No neat slices required. Just rip off pieces of this oversized pancake when it has cooled just enough so you don’t burn your fingers.
Details of this recipe can be found in Around My French Table by Dorie Greenspan.