“Socca” is one of my new favorite appetizers or tapas. It is also one of the oldest street foods, with origins dating back to the 13th century in Italy. This dish has been consumed for decades all throughout the Côte d’Azur. In Nice, France, it goes by the name “Socca”, however in Italy, the dish goes by the name “Farinata”, while in the Tuscany region it is known as “Cecina”. It is made from ground chickpea (garbanzo bean) flour and olive oil. “Farinata” actually means “made with flour”. Of course as with most foods, the Italian immigrants brought this dish to Argentina as well, where it is know as “Faina”. I like it plain and simple, the way it is served in Nice, hot from the oven, with salt and pepper only.
To begin with, you will need garbanzo bean flour, fortunately they sell it at most grocery stores.
Measure 1 cup of garbanzo bean flour,
then pour into a large mixing bowl.
Add 1 teaspoon of salt,
and 2 tablespoons of olive oil.
Add 2 cups or 500 ml of water.
Blend well with an electric mixer. You want the consistency of skim milk.
Preheat the oven to it’s highest temperature, or 500 degrees F. at the minimum. Using a pizza pie pan, you will add about two tablespoons of olive oil, coating the pan.
Place the pan in the hot oven for 2-3 minutes.
Remove the pan from the oven and pour the batter in, just enough to fill the bottom.
A thin layer should be enough.
Return to the oven and bake for 8 to 10 minutes.
The finished Socca should be lightly browned with some darker, burnt edges. Sprinkle with salt, pepper and eat while hot. This is finger food at its finest, you simply tear off pieces and that’s it. Enjoy!
1 cup “chickpea” garbanzo bean flour
2 cups water
2 tablespoons olive oil (in mix) 2 tablespoons olive oil in pan
1 teaspoon salt
salt and pepper to taste
Mix 1 cup of garbanzo bean flour and 2 cups of water, with 2 tablespoons of olive oil and 1 teaspoon of salt in a large mixing bowl. Mix thoroughly with a hand mixer until smooth (the consistency of skim milk). Preheat the oven to 500 degrees F. Using a large pizza pie pan, (12 to 15 inches) drizzle 2 tablespoons of olive oil, or enough to coat the pie pan. Place the pan into the hot oven for 2 to 3 minutes, then remove and pour in the batter. Pour just enough to make a thin layer. Return to the oven and cook for 8 to 10 minutes. You want the Socca to be well browned with some crispy darker edges. Remove from oven and season with salt and pepper. Serve immediately.
Batter makes 3