The SOCCA NIÇOISE WRAPS are a delicious and easy to make meal that is perfect for a quick lunch or dinner. They can be made with either chicken, turkey, pork, or beef and they are great served in a pita bread pocket.

The socca recipe is a traditional French dish that consists of chickpea flour, olive oil, and water. It’s often served as a wrap or bread.

 

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Socca is a naturally gluten-free pancake from Nice, France, made from chickpea flour. It’s wrapped around a traditional Niçoise salad in this dish, a great pairing from the French Riviera. Best served with a glass of cold rosé in the sun!

Ingredients

  • 3 eggs
  • 150g fine green beans, topped, tails removed, and cut into 3cm pieces
  • 160g quartered ripe cherry tomatoes
  • 1 diced Romano pepper
  • a third of a cucumber, diced
  • 4 chopped anchovy fillets
  • a handful of black olives, pitted and sliced (ideally Niçoise or Kalamata)
  • a handful of basil leaves, torn
  • frying oil made from vegetables
  • 1 container of high-quality tuna (I used albacore fillets), drained and flaked a handful of lamb’s lettuce
  • salt and black pepper, freshly ground
  • to make the socca
  • chickpea flour (250g)
  • 3 tablespoons extra virgin olive oil
  • rosemary sprig, needles plucked and cut
  • in order to dress
  • 3 tablespoons extra virgin olive oil
  • red wine vinegar, 2 tblsp.
  • 1 peeled garlic clove
  • a pinch of confectioners’ sugar
  • 12 teaspoon mustard (Dijon)

Methods Explained in Detail

  • Step No 1

    To begin, prepare the socca batter. Combine the chickpea flour, 500ml cold water, olive oil, and rosemary in a mixing bowl, seasoning well with salt and pepper. Allow the batter to rest in the refrigerator for a couple of hours.

  • Step No 2

    To make the dressing, combine all of the ingredients in a tightly sealed jam jar, season to taste with salt and pepper, and shake well. Place all of the ingredients in a jug and pulse with a stick blender until creamy for a super-smooth and properly emulsified dressing. Remove from the equation.

  • Step No 3

    In a pan of cold water, crack the eggs, bring to a boil, and simmer for 5–6 minutes. Run them under cold water until they’re cool enough to handle, then peel and quarter them. Remove from the equation.

  • Step No 4

    Cook the green beans in boiling water for approximately 4 minutes, or until they are just tender. To cool fast and stop cooking, drain thoroughly and refresh under cold running water. Toss in the tomatoes, pepper, cucumber, anchovies, olives, and basil in a large mixing basin. Pour the dressing over the top and whisk well to combine. If you’re preparing the salad ahead of time, wait until you’re ready to dine before dressing it.

  • Step No 5

    Remove the socca batter from the fridge and whisk it one last time to combine everything. You may split it into 6 glasses at this stage if you want to make sure the pancakes are all the same size. Alternatively, you might do what I do and make an educated estimate! Per pancake, a ladleful is approximately right. Preheat a large nonstick frying pan (28–30cm) over medium heat. When the pan is heated, add a little oil and use a piece of scrunched-up cooking paper to brush it all over the surface. Pour the batter into the first pancake and swirl it around to spread it out into a circular pancake. Allow it to cook for a few minutes before flipping it over with a fish slice and cooking for another few minutes. Remove to a dish and keep warm in a low oven (about 110°C/90°C Fan/Gas Mark 14) while you finish making the remainder of the batter.

  • Step No 6

    To serve, arrange the pancakes, salad, tuna, egg quarters, and lettuce on a plate in the center of the table, and let your guests fill and wrap their own. You may also put them together yourself and cover them securely in foil when ready to eat.

The what to serve with socca is a question that I am asked often. Socca is a thin, crispy flatbread made from chickpea flour and water, which can be served in many ways.

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