fbpx Socca niçoise recipe

Socca niçoise recipe

Socca niçoise
Preparation time
20 min
Cooking time
10 min

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. 
All three areas share the peculiarity of having  been part of Savoy until 1860.


  • 125g of gram flour
  • 375ml of cold water
  • 80ml of olive oil
  • Salt, pepper

Mix these together like a pancake batter.


  • 1 red pepper
  • 1 green pepper
  • 1 aubergine
  • 2 courgettes
  • 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!

Wine suggestion

Rosé de Provence Château de Berne Grande Récolte
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