This recipe is very easy to make and can accompany a drink with friends .
Ingredients:
– 125 gr of chickpea flour . You can find this flour in organic shops
– 25 cl of water
– 2 tablespoons olive oil
– Salt and pepper
Preparation:
Pour water into a bowl.
Stir the flour in a fine rain mixing with a whisk.
Add salt and 2 tablespoons of olive oil. Mix well to obtain a homogeneous paste. Let stand one hour the preparation
Pour the dough onto oiled pizza pan or a baking dish . The thickness of the dough should not exceed 3 mm.
cooking time:
Preheat your oven to maximum temperature for 10 minutes.
Turn the oven on grill position and place the dish in the middle of the oven .
Let ‘s cook between 5 and7 minutes and watch the color : socca should be well toasted but not burned .
Remove the dish from the oven and serve immediately by cutting portions and sprinkling pepper.
Bon Appétit !!!
Origins of This Famous Dish From Nice
Cette galette à base de farine de pois chiche, cuite au feu de bois sur des plaques de cuivre, est probablement une dérivée de la « farinata ». Cette spécialité profondément ancrée dans la tradition culinaire de Nice vient sans doute d’Italie au XIXème siècle avec les immigrants génois.
This sort of pancake made with chickpea flour, cooked in a wood stove on copper plates, is probably derived from ” Farinata “. This specialty, deeply rooted in the culinary tradition of Nice, probably comes from Italy in the nineteenth century with the Genoese immigrants.
Avant de devenir une place luxueuse, où les grands de ce monde viennent passer les mois d’hiver, Nice, à cette époque, n’est qu’un petit village assez pauvre. Il vit essentiellement de la pêche, du commerce de l’huile d’olive, de sa manufacture du tabac.
Before becoming a luxurious place where world leaders come to spend their winter, Nice, at that time, is a small and quite poor village. It lives mainly on fishing, trade of olive oil and its tobacco manufacturing.
A l’heure de la « meranda » ( qui veut dire : casse croûte en niçois ), pêcheurs, dockers, ouvriers et petits commerçants, glissent dans un petit pain une portion de socca.
At the “meranda ” (meaning: snack time in Nissarte – the local dialect), fishermen, dockers, workers and small traders, slip into a bun a portion of socca
