Its funny how you can go through life unaware of something and then all of a sudden hear about it often. This is what happened to me recently with Socca. Socca is kind of like a crispy pancake made with chickpea flour and originates in the south of France around Nice.
I first read about Socca from David Lebovitz in “My Sweet Life in Paris” and then again recently when I got hold of Yotam Ottolenghi’s vegetarian tome called Plenty and twice since in press articles (one of them written by Matt Preston).
I decided I’d give Ottolenghi’s version a go first, as it looked quite delicious with its topping of caramelised onions and roasted tomatoes. Chickpea flour is readily available and also know as gram or besan flour.
I found I had quite a bit of the batter leftover so popped it in the fridge and the next day, sprinkled in some cumin and la Lebovitz version, baked it in a very hot oven in a baking tray and had it for breakfast with eggs.
……..Now if I can just get myself to France to try the real version I can let you know how authentic these versions are.
Here is the recipe for Yotam Ottolenghi’s recipe which I followed to the letter.
Here are my pic