RECIPE: SOCCA

What We’re Reading: Meet Me in Monaco By Hazel Gaynor and Heather Webb

Where We’re Eating: Monaco

SOCCA

While Socca is a popular street food in Monaco, it did technically originate in nearby Genoa, Italy, referred to by the Italians as farinata or torta di ceci. That being said, it is a favorite of Monégasques in the Mediterranean principality, and those throughout the South of France. Socca is a thin cake or pancake of chickpea flour, water, and olive oil cooked on a griddle. Locals often will enjoy a slice of hot socca with a nice, cold glass of wine. And you know what they say- do as the locals do!

Ingredients:

• 2 cups chickpea (garbanzo bean) flour
• 3 tablespoons olive oil
• 2-1/4 cups water
• 1/2 teaspoon salt
• Pepper

In a blender, mix until smooth the flour, 3 tablespoons olive oil, water, and 1/2 teaspoon salt

Place a heavy griddle or 10- to 12-inch frying pan 4 to 6 inches over a solid bed of coals at medium-high heat (or on a range at medium-high heat). When pan is hot enough for a drop of water to dance, brush surface generously with oil. Pour enough batter to cover pan surface about 1/8 inch thick; use about 1 cup batter for a 10-inch round, 1-1/3 cups for a 12-inch round, 2 cups for a 16-inch round. Sprinkle with salt and pepper. Cook until bottom is lightly browned and top is dry to touch, 3 to 4 minutes.

Slash pancake into random-shaped serving-size pieces (about 2 by 3 inches). Slide off griddle with a wide spatula and mound into a napkin or onto a plate to eat hot. Repeat to cook remaining batter. Makes about 8 appetizer servings.

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