Socca Provencal Style

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Socca is most popular in Nice France. But, socca is the National Dish of Gibraltor where it is called Calentita. Calentita originally appeared in the 16th century in Gibraltor, when the Genoese migrants brought the recipe. In Genoa the dish is called farinata where many say it originated.

In its simplest form (as found at the Cours Saleya Market in Nice France) socca is made with only chickpea flour, water, olive oil and salt and pepper. Recipes vary with some including such ingredients as green peppesr or onions. Our version is a more spicy socca containing ground chili peppers and rosemary. We also make use of a blow torch after removing fromthe oven to provide the slightly charred coating.


1 cup chickpea flour
1 cup water
1 tsp regular salt
1 ground thai chili pepper (optional)
2 tablespoons olive oil
3 teaspoons fresh rosemary
1/2 tsp salt
Sea Salt
Espelette Pepper


Add the chickpea flour, water, salt, rosemary and chili pepper to a bowl

socca ingredients in bowl

Whisk all ingredients in bowl till smooth. Let rest for minimum 1 hour.

socca ingredientys whisked

Preheat the oven to 475F

Cut a large round piece of parchment paper to be able to insert into a cast iron pan (see image below). If your pan is well seasoned this is not necessary. We prefer this method since it is easier to work with the finished socca. And of course your is no issue with sticking to pan.


socca in castiron pon

Coat the pan with a tablespoon of oil and insert the parchment paper so it completely sits in the pan. Put a tablespoon of oil onto the top of the parchment paper and add the socca mixture.

Bake in the oven at 475F until the sides start to pull away from the parchment paper and socca is cooked through-- usually 17-20 minutes.

Remove from oven and move the socca from the parchment onto a plate. Brush the socca lightly with olive oil. In a safe location blow torch the socca to give a charred coaingt. Do not use the blowtorch with the parchment paper since the paper easily burns.

blowtorch socca

Slice the socca and serve with rose wine... we use additional sea salt, and espelette pepper if needed.

slice and serve with sea salt

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