Potée savoyarde recipe
The socca is the symbol of Niçoise gastronomy itself. It had its origins in Italy before finding its way to Nice.
In Liguria they call it farinata; in Piedmont, belecàuda. All three areas share the peculiarity of having been part of Savoy until 1860.
125g gram flour
375ml cold water
80ml of olive oil
Mix these together like a pancake batter.
1 red pepper
1 green pepper
2 red onions
32 filleted anchovies
16 black olives
Basil and olive oil
Roast then peel the peppers. Cut up the aubergine, courgettes, and red onions. Sweat these with olive oil, add salt and pepper.
Cook the soccas in a non-stick frying pan, just like pancakes, then place the frying pan in the oven for a few minutes at 220°C to complete the cooking. Assemble the soccas with the peppers, vegetables, olives, and filleted anchovies.
Put back in the oven for 2 minutes. Finish off with the basil and enjoy!