Dec 14 2007
Socca with Herbed Eggs
The cities of southern France are teeming with fusion specialties influenced by Mediterranean countries ranging from Italy to Morocco. One such specialty from the city of Nice is socca. Rumored to be an Italian import, socca has long been a part of daily life in Nice. In fact, some socca vendors have had the tradition passed down to them through the generations.
Socca has a nutty flavor and is lightly crisp to the bite. These crepe like treats make a great snack eaten plain or with a bit of filling. Socca are packed with protein and make a satisfying and delicious snack. When we make these at home my husband and I stand over the skillet waiting with hungry anticipation for the piping hot socca.
Socca
1 1/2 c chickpea flour
2 1/4 c water, warm
1/4 c olive oil
1 tsp kosher salt
1/2 tsp fresh ground pepper, (plus more to sprinkle on top)
1/2 tsp ground cumin, (optional)
Combine the chickpea flour, salt, pepper and cumin together. Slowly whisk in the water 1/2 up at a time to avoid lumps. Whisk in the olive oil, being sure to incorporate it fully, there should not be any oil left on the surface. Rest the batter in the refrigerator for at least an hour, however; I do prefer to leave it longer.
Oil the skillet well and heat over medium high heat. Using a ladle add the batter to the pan, spreading it quickly to form a thin crepe like sheet.
Allow to cook until tiny air bubbles begin to appear on the top and the Socca begins to release from the pan. Server hot either plain, peppered or with a bit of filling.
Makes 14 Socca
- For best results use a cast iron skillet, though any non stick pan will do.
Favorite Herbed Egg Filling
Traditionally socca is served piping hot with a healthy dose of pepper which incidentally is one of my favorite ways to eat it. Sometimes I need a bit more in my tum so I added a filling such as this herbed egg filling. Other delicious options are the Macedonian specialty pinjur, the Egyptian dukkah or even a baba ganoush. I will advise that you go light on the filling because you don’t want to overpower the lovely flavor of the socca.
Favorite Herbed Egg Filling
4 hard bolied eggs, peeled and chopped
1 TBS tarragon, chopped fine
1 TBS chervil, chopped fine
1 TBS chives, chopped fine
A tiny splash of olive oil
Kosher salt and fresh ground pepper to taste
Combine the ingredients in a small bowl and toss together. Spoon a bit over a piping hot socca and enjoy thoroughly.
And wouldn’t ya know it, I just happen to have chickpea flour in my cupboard. I can’t wait to make these, Erin.
Happy Brithday
I’m singing Happy Birthday to you as we speak, and I will toast a margarita to you tonight. Maybe even two.
Love ya!
sam
Happy Birthday!! Glad you enjoyed the solo.
The combination of the herb and egg with the socca is amazing. The socca alone are very good. I would have never thought chickpeas would taste this good. But when you add the herb and egg, they are even better.
The herb and egg compliment the socca perfectly.
I don’t know what I did wrong, but I didn’t end up with anything near 14 socca. How much batter, roughly, should I use per socca? I also had a little lesson in patience while forcing myself to wait until the socca released from the pan (sans my insistent spatula). Next time, for my own benefit I’ll leave out the cumin (you know me and cumin) but all in all they were utterly mouth-watering and I think Richard thought he had died and gone to heaven– and he’s had socca in the south of France but thought these were the best, especially with the herby eggs.
Bravo!
Oops, I guess I forgot to mention that I used a smaller skillet. Sorry about that.
The cumin is not a traditional ingredient, but I love the combination of it with chickpeas. Oddly enough, Leslie you are why it is optional in the recipe.
Maybe your pan needed to be a bit hotter. I know they give me grief if I don’t wait long enough for the pan to heat up. It is so hard though when you are so close to inhaling one of these.