Best 5 Socca Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Socca, a traditional Ligurian flatbread, has captivated taste buds for centuries with its delectable simplicity. Originating from the coastal town of Nice, this culinary gem is now celebrated worldwide. This savory treat derives its unique flavor from a combination of chickpea flour, water, and olive oil, resulting in a crispy exterior and a soft, fluffy interior. Whether enjoyed as a quick snack, an appetizer, or a hearty meal, socca's versatility makes it a beloved dish in kitchens and restaurants alike. Embark on a culinary journey as we explore the secrets behind creating the perfect socca, guiding you through the process of selecting the finest ingredients, mastering the art of mixing the batter, and achieving the perfect balance of flavors that will leave you craving for more.

Let's cook with our recipes!

SOCCA



Socca image

Socca is a traditional flatbread from Nice, France. It's a common street food, cooked on a grill and served in a paper cone, usually chopped and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten free. — Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1 cup chickpea flour
1 cup water
2 tablespoons extra virgin olive oil, divided
3/4 teaspoon salt
Optional toppings: Za'atar seasoning, sea salt flakes, coarsely ground pepper and additional extra virgin olive oil

Steps:

  • In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.

Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SOCCA (FARINATA)



Socca (Farinata) image

Socca is a gluten-free, yeast-free, and vegan flatbread that is a specialty from the French city of Nice. You need a cast iron pan for this recipe.

Provided by Cannelle

Categories     Bread     Quick Bread Recipes

Time 2h30m

Yield 4

Number Of Ingredients 6

1 cup chickpea flour
1 cup water
1 tablespoon olive oil
½ teaspoon ground cumin
salt and ground black pepper to taste
1 tablespoon vegetable oil for frying

Steps:

  • Combine chickpea flour, water, and olive oil in a bowl. Season with cumin, salt, and pepper to taste. Stir everything together until smooth. Set aside and let rest at room temperature for 2 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Place a cast iron skillet in the oven until hot, 5 to 7 minutes.
  • Carefully remove skillet from oven, grease with oil and pour half of the the batter into the skillet, tilting so batter is evenly distributed.
  • Bake in the preheated oven until socca is set, about 7 minutes. Turn on broiler and brown for 1 minute. Remove from oven and slide onto a plate. Repeat with remaining batter.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 13.8 g, Fat 8.4 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 41 mg, Sugar 2.4 g

SOCCA (PROVENCAL SAVORY CHICKPEA PANCAKE) - GLUTEN-FREE



Socca (Provencal Savory Chickpea Pancake) - Gluten-Free image

Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.

Provided by Whats Cooking

Categories     Breads

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup warm water
3 tablespoons olive oil
1/2 medium onion, sliced
1/2 tablespoon fresh rosemary leaf, minced

Steps:

  • Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
  • In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
  • Whisk in warm water and 2 tbsp olive oil.
  • Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
  • Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
  • Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.

Nutrition Facts : Calories 370, Fat 23.4, SaturatedFat 3.1, Sodium 616.1, Carbohydrate 29.6, Fiber 5.6, Sugar 6.2, Protein 10.7

CHICKPEA SOCCA



Chickpea Socca image

This chickpea-flour crepe is amenable to many Mediterranean- or Middle Eastern-inspired toppings, including a simple yogurt sauce: Try mixing Greek yogurt with lemon zest and a touch of lemon juice (shown above) or, for something with a little spice to it, a bit of harissa.

Provided by Food Network

Time 2h35m

Yield 7 socca

Number Of Ingredients 9

1 cup chickpea flour
1 1/4 cups water
1/8 teaspoon ground cumin
1 teaspon salt
1 1/2 tablespoons olive oil
Cooking oil (canola or grapeseed)
Extra-virgin olive oil and sea salt, to finish
Extra-virgin olive oil and sea salt, to finish
Desired toppings (e.g., Greek yogurt with lemon zest and juice; Greek yogurt mixed with harissa; tzatziki; hummus or olives)

Steps:

  • Mix the chickpea flour, water, cumin and salt together until smooth. Whisk in the olive oil. Let sit for 2 hours at room temperature or overnight in the refrigerator. (If refrigerating, allow to come to room temperature for 2 hours before cooking.)
  • Preheat the broiler to high. In a 9-inch cast-iron pan on top of the stove, heat a small layer of oil until smoking. Add socca batter until a thin pancake forms. Cook until the edges just start to brown, then run the pan under the broiler. Broil until the batter looks cooked and starts to blister slightly.
  • Flip the socca onto a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve with toppings and cut into wedges.

SOCCA



SOCCA image

Categories     Bean

Yield 4-6 servings

Number Of Ingredients 6

1 cup chickpea flour
1 teaspoon salt
1 teaspoon, at least, ground black pepper
4 to 6 tablespoons olive oil
1/2 large onion, thinly sliced, optional
1 tablespoon fresh rosemary leaves, optional.

Steps:

  • 1. Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream. 2. If using onion and rosemary, stir them into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry. 3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.

Tips:

  • Use a hot skillet: A hot skillet will help the socca cook evenly and prevent it from sticking.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the socca will not cook evenly.
  • Cook the socca over medium heat: Medium heat will help the socca cook through without burning.
  • Flip the socca halfway through cooking: Flipping the socca halfway through cooking will help it cook evenly.
  • Serve the socca immediately: Socca is best served immediately after it is cooked.

Conclusion:

Socca is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover chickpeas. With its simple ingredients and easy preparation, socca is a great option for busy weeknights or casual gatherings. Whether you serve it plain or with your favorite toppings, socca is sure to be a hit.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #pancakes-and-waffles     #breakfast     #snacks     #beans     #french     #oven     #easy     #european     #finger-food     #vegan     #vegetarian     #broil     #dietary     #gluten-free     #low-cholesterol     #chick-peas-garbanzos     #free-of-something     #low-in-something     #equipment     #presentation     #served-hot     #3-steps-or-less

Related Topics