This week's French Friday with Dorie challenge was educational - the dish is Socca from Vieux Nice. I have never heard of Socca before, but for those like me who have never heard of it before, it is a chickpea flour pancake. The other educational aspects of making this dish is (a) finding out where to buy chickpea flour; and (b) finding out that in Australia, chickpea flour is sold as besan flour. Whew! All that learning in one simple dish.
I really didn't know what I'd think about this dish. It is very simple - flour, water, oil, rosemary. However, I was pleasantly surprised - it was really tasty eaten on its own while still warm. I only made a half recipe, which turned out the perfect thickness in my pan, but unfortunately made it a little delicate, but made it hard to get out of the pan in one piece, hence the mangled appearance.
I'd make this again - which is lucky, as I have a whole bag of very pricey chickpea flour.
To see what the other Dorie cooks thought, visit the LYL section of the website.
I sent my hubby out to find chick pea flour and the closest he could get was chick pea/fava bean flour. It still tasted great...I was a bit surprised that I liked it. And socca was a new term for me, too :)
ReplyDeleteAh, I totally mangled mine too. I am sure there is a trick...
ReplyDeleteThe Kitchn dot com had an article earlier this year on additional ways to use up chickpea flour :-)
I tried socca for the first time this year and loved it - I always have besan in my fridge because it is one of the best gf flours - you can substitute it for regular flour in brownies (where the strong flavours mane you can 't taste it) or make chickpea crackers (on my blog) with it or pizza bases - hope you might have some fun with your besan
ReplyDeleteSo is it like a tortilla?
ReplyDeleteI think I picked up some besan flour at an Indian grocery store. It wasn't too expensive there but of course that's probably annoying saying that now that you've bought a big bag of it :( But just in case readers want to buy some.
ReplyDeleteI've never heard of socca despite making chickpea flour pancakes myself! I will have to look into it - yours looks great and I too still have some chickpea flour around from previous experiments ;)
ReplyDeleteIt was new to me too and I"d spent quite a lot of time in the region. I must have been hungover from too much wine the nights before.
ReplyDeleteI bought my chickpea flour while at Whole Foods several months ago…when this recipe was first nominated. I really enjoyed this one, too!
ReplyDeleteI was actually shocked by how easy it was to find chickpea flour here. I started looking at the beginning of the month, thinking that it would be difficult, and then ended up finding it on my first trip to the health food store (just like Dorie suggested). Wishing they could all be so easy to shop for.
ReplyDeleteSo glad you got the right thickness. I didn't and I think it is very important to the texture.
ReplyDeleteDuckie, it is kind of like a soft tortilla, but think more thin pancake.
ReplyDeleteYours looks like a crêpe - I love this idea :) Might have to use it next time - it's either gotta be like that or really cripsy I think (not, kinda in-between like I made it!)
ReplyDeleteI am really looking forward to eating this chickpea flour creation :D
ReplyDeleteCheers
CCU
This was new to me too. And, I had a hard time getting it out of the pan too. I liked the crispy texture, though I put stuff on top. I'm going to try to make falafel with some of my extra flour.
ReplyDeleteWas easier than I thought. Found the flour at a local mid east market which even surprised me that we had one. WAs good with goat cheese.
ReplyDeleteYour Socca look wonderful - I like the nice browned spots, gives your Socca a nice authenitic look and I am sure that it ttasted awfully good!
ReplyDeleteGladthat you enjoyed this intriguing recipe as well1
Have a great Monday!
As I often say to you gals that are operating in different hemispheres and seasons, you are good sports. I didn't get Socca made this week but you all seemed to like it so will try it out later. Good luck with using all of your flour. I have a few Dorie-ingredients that are gathering dust in my pantry.
ReplyDeleteIt was a very educational dish wasn't it?!! I had discovered socca about a year ago while I was looking for gluten free ideas for a pizza! I made it so many times since then my husband and I love it!!!
ReplyDelete