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Socca
A traditional Niçoise street food, Socca is a thin, savory chickpea flour pancake with a delightfully crispy exterior and a tender, slightly custardy interior. Traditionally baked in a wood-fired oven, this recipe adapts it for home cooking using a broiler for that signature char.
🧂 Ingredienti
- 200 g Chickpea flour(Also known as gram flour or besan.)
- 400 ml Water(Room temperature is fine.)
- 4 tbsp Olive oil(Divided: 2 tbsp for the batter and 2 tbsp for cooking.)
- 1 tsp Salt(Fine sea salt or kosher salt.)
- to taste Black pepper(Freshly ground, for serving.)
👨🍳 Istruzioni
- 1
In a medium bowl, whisk together the chickpea flour and salt. Gradually whisk in the water until smooth, ensuring there are no lumps. Stir in 2 tablespoons of olive oil. Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 1 hour. This resting period allows the flour to fully hydrate, resulting in a better texture.
⏱️ 35 minutes (30 min resting) - 2
Position an oven rack about 6 inches below the broiler element. Preheat the broiler to high. Place a 10-inch cast iron skillet (or other oven-safe skillet) on the rack and add the remaining 2 tablespoons of olive oil. Heat the skillet under the broiler for 5-7 minutes, until the oil is shimmering and just beginning to smoke. Carefully remove the hot skillet from the oven.
⏱️ 7 minutes - 3
Give the rested batter a quick whisk. Carefully and slowly pour the batter into the hot, oiled skillet. It should sizzle immediately. Return the skillet to the oven under the broiler. Broil for 8-12 minutes, watching closely. The socca is ready when the edges are set and golden brown, and the surface is bubbly with some charred or blistered spots. The bottom should be crisp.
⏱️ 10 minutes - 4
Carefully remove the skillet from the oven. Let the socca cool in the pan for a minute or two. Slide it onto a cutting board. Cut into wedges, season generously with freshly ground black pepper, and serve immediately while hot and crispy.
⏱️ 2 minutes
💡 Consigli Professionali
- ✓The key is a very hot pan and broiler to achieve a crispy bottom and nicely charred spots on top.
- ✓Don't overcrowd the pan; a 10-inch skillet is ideal for this batter quantity.
- ✓Socca is best enjoyed immediately after cooking, as it loses its crispness over time.
- ✓The blistered, slightly burnt spots are desirable and add to the flavor.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add finely chopped fresh rosemary to the batter before resting.
- Sauté thinly sliced onions until softened and caramelized, then scatter them over the batter just before broiling.
- Top with fresh herbs like parsley or chives after cooking.