Alsatian kouglof
An enriched Alsatian yeast ring with raisins and almonds, kneaded with butter, proofed in a fluted mould and baked until browned.
Socca, Nice-style chickpea pancake
La socca · Nice socca · Farinata (Nice source)
Socca is a thin chickpea-batter pancake from Nice, cooked on a very hot copper plate and served piping hot. This page follows the Nice source; the Genoa farinata formula, which conflicts on water quantity, is not blended in.
A thin pancake from Nice
Socca is a thin pancake of chickpea flour and water, cooked in a very hot oven on a broad, oiled copper plate. The result is crisp at the edges and softer in the centre, and is cut into pieces and eaten at once.
Sources for this section
Why the batter rests
The batter rests for at least two hours at room temperature so the flour can hydrate and the mixture thickens to a pourable consistency. this resting time as part of the method, and the rest is not described as a fermentation.
Sources for this section
Heat and the plate
The source ties the result to heat: a copper plate heated until very hot and an oven at a minimum of 280 C. The batter is spread thin so the base crisps before the centre sets. The Nice source says serve it hot.
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Notes
The Genoa farinata formula found in the same review gives a different water quantity and an unstated oven unit, so it is kept separate and not used here. No season or wider serving occasion is established by the Nice source.
Sources for this section
Ingredients
Scaling: source batch only
250 g
WaterCold
500 mL
59 mL4 tbsp as recorded
4.9 mL1 tsp as recorded
Fine saltBlack pepper (optional)
Amount not stated
Freshly ground, to finishFor greasing the plate
Method
- Whisk cold water, chickpea flour, olive oil and salt in a bowl until smooth, then strain through a sieve.
- Rest the batter at room temperature for at least 2 hours. It should be about as thick as liquid cream or pancake batter; if it is too thick, add a little water and mix again.
- Heat a greased copper plate about 50 cm across until very hot. Pour the batter onto it and spread it to 2 to 3 mm thick.
- Bake in a very hot oven, preferably wood-fired, at a minimum of 280 C until golden and crisp, or slightly burnt in places.
- Cut into small pieces, season with pepper and serve immediately. it is best eaten hot out of the oven.
Conditions
Active time15 min
Temperaturefrom 280°C
Places
France
Traditional preparation · Country evidenceNice is the place the Nice source names. The Genoa farinata source is separate and is not used for this method.
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Sources
Nice Côte d'Azur Tourist OfficeMethod · Inspiration
La SoccaBatter quantities, 2-hour rest, 50 cm copper plate, 2 to 3 mm layer, minimum 280 C, serving hot.
Cited in: A thin pancake from Nice; Why the batter rests; Heat and the plate; Notes