Rediscover this treasure of Nice's culinary heritage, as simple as it is nutritious. Socca is a crispy pancake, but above all, it's a valuable ally for women during perimenopause. Made from chickpea, it's soft and creamy inside and crispy on the edges. Traditionally cooked over a wood fire, here we'll bake it in the oven.
Naturally gluten-free and with a low glycemic index, this recipe leverages the richness of legumes to stabilize your energy throughout the day. Accompanied by a generous pinch of freshly ground pepper and a drizzle of quality olive oil, it becomes a snack or accompaniment to a light meal, ideal for taking care of yourself with pleasure.
Ingredients
Preparation
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In a bowl, pour the chickpea flour. Gradually add the water, whisking vigorously to avoid lumps.
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Stir in the olive oil and salt. Mix well. The batter should have the consistency of a thin pancake batter.
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Let the dough rest for at least 30 minutes at room temperature (this allows the flour to hydrate properly).
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Preheat your oven to its highest setting (grill setting if possible, 280°C or higher). Place a round baking tray (ideally copper or cast iron) inside so that it is piping hot.
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Drizzle a little oil onto the hot baking sheet, then pour the batter to a thickness of 2 to 3 mm. Bake at the very top of the oven.
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As soon as the socca is golden brown and brown spots appear (about 5-7 minutes), remove it from the oven. Cut into irregular pieces, season very generously with pepper, and serve immediately.
Note
flour Chickpea, rich in natural phytoestrogens, helps regulate hormonal fluctuations responsible for night sweats and hot flashes.
