The Classic Goodness of Socca

A simple, yet sublime specialty of Nice, socca (pronounced so-ka) is way up on my “really good stuff to eat” list.

Think chickpea, flour, and olive oil cooked in a flat iron pan to just this side of brown.

Add black pepper and devour.



Filed under Dining and Wine

2 responses to “The Classic Goodness of Socca

  1. Socca is sooooooooooooooooooooo good !! You’re right!
    If you come in Nice you MUST try Socca and a glass of Rosé wine from Provence.
    One of my favorite is made by a wonderful Chef in the wine bar “In Vino”.
    Bon appétit ;-)

  2. Margaret

    If Nice is not in your immediate future, Mark Bittman’s recipe is a very credible version and easy to make. Oh, and be sure to invite the author of Le Stuff and ses amis!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s