How To Make Socca Simple French Cooking

How To Make Socca  Simple French Cooking

Theres plenty to love when it comes to French cuisine, but two of our favourites are aperitifs and socca. And at last, someone has had the genius idea of bringing the two together say bonjour to Socca Chips!

The chef behind it all, Luc Salsedo, is a Nice native who has 20 years of experience in the restaurant industry. He was inspired by another Nice native, socca a crispy savoury pancake made from chickpea flour and olive oil and at his eponymous restaurant, with the help of his wife Christine, began experimenting.

The advantage of socca is that it is a neutral product, says Luc. It is goes just as well with a pastis de Provence, a glass of red or ros wine but also with a beer,a fruit juice or a soft drink. Med alt!

Served piping hot and fresh from the traditional bread oven that lies behind the counter of the tiny family-run shop, I eagerly awaited my socca in Nice while people watching in the heart of the old town, all the while sipping on a glass of local ros.

Wander around the streets of Old Town Nice for long enough, and youll soon enough discover that around almost every street corner, theres yet another vendor selling socca. occa is a kind of savoury crêpe thats a Niçois speciality and this delicious dish pairs perfectly with Rosé wine, another regional delight.

Where does farinata come from? and a brief history of socca!

After whipping up and baking the mix of chickpea flour, oil, and water, they then licked their fingers, only to discover that the batter was incredibly delicious. And so socca was born! Since the beginning of the 1900s, the food has become increasingly popular and can now be found up and down the Cte dAzur coastline.

The restaurant is named for the founder Pipo, who started the business in 1923 selling the local speciality to tourists and locals alike. Pipos family then continued running the restaurant right up until the 1980s.

Truth be told, my favourite of the restaurant spots is along Rue Droite. You can sit inside and inhale the scent of the freshly baked crpes or, alternatively, you can sit on one of the little tables and watch the world go by as you sip on a glass of vin.

The other of Cheze Thrsas locations can be found at Cours Saleya, where the freshly-baked socca is whisked away from nearby Rue Droite on a little bicycle to the hungry diners on the popular square.

Thanks to both of the restaurants prominent positions within the old town, nearby youll soon discover Nices imposing cathedral and the beautiful Muse du Palais Lascaris. Nearby, there are a number of hidden gems of Nice worth discovering.

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Made primarily with chickpea flour and olive oil ingredients plentiful around the Mediterranean Socca is a quick, cheap, and delightful snack served along the French part of the coast and all the way into Liguria in Italy, where it goes by the name Farinata. We enjoyed hot socca at the stands in Nice, where it originated. Our verdict: it is addictive stuff! 

To be authentic, soccashould be baked over a fire. It is best served piping-hot, and raked as it is baked, which makes the surface extra-crispy. When the giant disk is yanked from the oven, it should arrive at your table or in your hands seconds later. Dont wait—dive right in! Pair with a chilledrosé.

Its called socca but it has nothing to do with a football. What is this amazing food that has protected the city of Nice under siege, nourished the population during peacetime and inspired men to go to extraordinary lengths to protect it?  In fact, says Margo Lestz, it is an unassuming pancake made of chickpea flour and olive oil.

The legend of trsa, the socca queen of nice

In 1928, an enterprising Nioise named Térésa, set up a kiosk in the Cours Saleya market, a gregarious woman who talked to everyone and was always ready to give her opinion about anything and everything, whether it was solicited or not. Her stall selling Socca became a wild success.

Of course, the original Trsa is no longer in the market, but her place has been taken by another Trsa. If you visit the Cours Saleya today, you will see a stall called Chez Trsa where they serve up socca that is cooked a few streets away. It arrives by scooter every 5 minutes or so.

Three families have owned this business since the original Trsa was there, and each time it seems that there has been a woman of character who slips easily into the role. The one who is there now appears to be more subdued than the one who was there in the 1970s.

Chez Tresa – Cours Saleya market, near the church – Here the socca is thicker, moister, and more controversial with some loving it and others hating it. Again, I liked it but found it was a bit too thick.

In India, there is a similar kinda preparation of pancakes with chickpea flour. Its called as an Indian vegetarianOmeletor Besan Cheela. These pancakes are prepared with with lots of vegetables and served as a breakfast or an evening snack with green coriander chutney.

So I livened it up with some herbs, spices and other ingredients. In this recipe thesoccais loaded with onions, jalapeños, coriander, tomatoes and plenty of salt and pepper. I like to serve it as an a light meal with some Spicy Scrambles Eggs and fresh salad. YUMMM!

Socca chips is a reinterpretation of the famous chickpea cake from Nice, the socca. The socca is a thin wafer made from chickpea flour - a staple of Mediterranean cuisine - and cooked over a wood fire.  It was in Nice that this original chip was born, thought up by a local boy, the chef Luc Salsedo. An idea that immediately seduced the locals and much more.  

Made from 100 natural ingredients: chickpea flour, water, salt, pepper and olive oil, prepared by a renowned chef with all his love and know-how. Resultatet? Crispy chips on the outside, soft on the inside, with the authentic taste of the socca niçoise. To try it is to adopt it!Â

A real culinary innovation, socca chips come in the form of fine, wide, blond chips. Light and tasty, socca chips have their place on the aperitif table and will surprise your guests' taste buds.

But why limit yourself to aperitifs when socca can be used in your dishes! You can spread them to make toast, crumble them to add a crunchy touch to a salad, make breadcrumbs for your meat or cheese, in short, this Nioise crisp will offer you great moments of sharing and enjoyment.  

Socca is a traditional Nioise street food made with chickpea flour and cooked in a very hot cast iron pan. In Italy, it is called farinata. Not quite a pancake, not exactly a crepe, socca is socca. If you love socca it is one of those flavours that will transport you back to the French Riviera, if only while the pizza lasts.

Jackie is a fan of socca, a dish she discovered in the1990s while in Nice. The gluten-free chickpea flour has a slightly nutty flavour. She has been experimenting with the socca recipe for a while now and has perfected the ingredients to create a savoury and delicious pizza. The recipe follows.

The cooking method for this gluten-free pizza base differs from the traditional wheat dough in that it is fried in a pan after which the topping is laid on the base, the whole mlange then being put under a hot grill for a few minutes to finish off. Using a 20cm frying pan, this recipe will make 6 medium-sized pizzas, each one making a good helping for one person.

Salade Nioise  – A lovely collection of fresh potatoes, tomatoes, olives, beans, herbs, and tuna on a delightful bed of crisp green lettuce dressed with a light and tangy vinaigrette and anchovy filets.

Socca is prepared from chickpea flour, olive oil and water, which are mixed to form a paste. The mixture is placed on a plate a few millimetres thick and baked in a wood-fired oven or as is the case on the French Riviera poured into a copper pan and heated up, somewhat like a pancake.

Today, the Socca is transported freshly made, by bicycle, to the citys stands where it is devoured by hungry tourists and the local population. Since the 1920s, there have been Socca vendors on the Cours Saleya, at the March aux Fleurs, including Theresa, who has been selling Socca in the same place since 1928.

Remove the baking tray from the oven as soon as the dough is golden brown and crispy, or even slightly burnt in places. Cut into small pieces, season with pepper and serve quickly. Serve your Socca with a good ros of Provence, very fresh.

Socca is quick and easy to prepare at home. Chickpea flour is sold in Greek, Spanish, and Italian markets as well as mail order shops. Børn elsker Socca til snacks, og det er en lækker forretter, skåret i små stykker og pakket i lyse papirservietter til at ledsage en kølet Ros, Vermouth eller tør hvidvin.


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