This traditional dish is very simple and easy to make, although some practice will no doubt be necessary to get it just right, and modern ovens and implements can replace the wood ovens and copper plaques of yesteryear. Socca and Cade are Provençal pancakes that go back at least to 1860. In those ancient times there were socca sellers at the marchés and at work sites where they provided the favorite morning meal of the workers. The socca sellers used special wagons with built-in charcoal ovens to keep their wares hot while they announced them with the appropriate cries of "socca, socca, socca caouda". Some of the ambulatory socca sellers (or their descendents) are still to be found in the markets where the slices are served in paper cones. Socca is made on a large round (50-70 cm diameter) copper "pie tin" (plaque) and cooked in a very hot wood-fired oven for about six minutes, until the top is golden. The copper is important for spreading the heat evenly. At home a hot stove and a cast iron pan will do the trick
- 1 cup chickpea flour
- 1 1/4 cups water
- 1/4 cup olive oil
- 1 teaspoon Herbes de Provence ( optional )
- 1/4 teaspoon sea salt
- Dash of ground pepper
- Oil for frying
- In a bowl, mix together chickpea flour, spices, water and oil.
- Mix together well with a whisk, cover with a tea towel and let sit in the refrigerator for at least an hour.
- While in Monaco you’ll find these made on big griddles… most kitchens are however not as well equipped. If you’re stocked with only a basic frying pan, the trick to socca is frying them at a very high temperature. Scoop about a quarter of a cup into a hot frying pan with a bit of olive oil in it and fry until the centre of the socca looks solid (a couple of minutes) flip and fry the other side.
- The first ones might not look that nice, but who cares? They’re delicious.
- Serve hot, and preferably with rosé.