And then there were soccas…and they were socca-licious…socca-tastic…socca-ful. Okay, perhaps they did not require a whole slew of neologisms to be added to the Dictionary, but they were pretty darn good.
Soccas are a simple yet savory, French pancake of sorts. Made with chickpea flour and olive oil, the batter is quite runny, and when poured into a screaming-hot skillet, they take only moments to cook. The end result is a griddle cake unlike any that I have had — chewy, almost nutty, salty, the ideal accompaniment to have with a shallow bowl of artichoke bouillabaisse.
Dipping the soccas, hot from the griddle into the saffron-y broth of the bouillabaisse was sublime, but I was imagining all sorts of other soccas I could make. I could spread a socca lightly with Dijon mustard, and sprinkle it with French ham and arugula, then eat promptly with a fork [...]
Posts tagged ‘chickpea flour’
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