socca nicoise

Throwback to my PACA-summer, this is a Nicoise market delicacy now sold at vastly inflated price to the swarms of tourists in the area. You’re meant to make it in a massively hot pan and then break it up into chunks, but a home version is as follows – I served with some slow-cooked peppers in a tomato sauce.

2016-02-16 19.00.38

For 2 people – multiply or divide as necessary

125g gram flour (chickpea flour)
250ml water
1.5 tbsp olive oil
0.5 tsp salt
Pepper to taste

  1. Preheat your oven for 15 minutes at 275oC / the maximum you can.
  2. Mix the flour, salt, and olive oile and add the water little by little, whisking constantly to avoid lumps.
  3. Pour the mixture onto a well-oiled tray, thinning so it is not more than 3mm.
  4. Cook for 2 minutes then turn the oven to grill and cook for a further 7 minutes.
  5. Take out of the oven and cut into portions, covering with pepper to taste.

(via)

 

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