Socca niçoise recipe
Some history
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. These three regions have the particularity of having been part of Savoie until 1860.
Ingredients
For the soccas
- 125g gram flour
- 37,5cl cold water
- 8cl olive oil
- salt, pepper
Mix these together like a pancake batter.
The garnish
- 1 red pepper
- 1 green pepper
- 1 aubergine
- 2 courgettes
- 2 red onions
- 32 filleted anchovies
- 16 black olives
- Basil and olive oil
Preparation
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 2min.
Finish off with the basil and enjoy!
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.