Socca with niçoise-style vegetables

Socca with niçoise-style vegetables

By
From
Nature
Serves
4
Prep
20 mins
Cooking time
15 mins
Photographer
Françoise Nicol

AD— You can also cook the socca in the oven at 240 °C: oil a socca dish (25 cm diameter), cover with a fine layer of batter and put in the oven for about 15 minutes until golden.

PN— With carbohydrates from the socca, plenty of fibre, mineral salts and vitamins from all the vegetables, and protein from the eggs and tuna, this is a well-rounded dish.

Make the socca batter

Ingredients

Quantity Ingredient
150g chickpea flour
2 pinches fine salt
5 tablespoons olive oil
450ml cold water

Method

  1. Pour 150 g of chickpea flour, 2 pinches of fine salt and 5 tablespoons of olive oil into a bowl. Stir, then gradually add 450 ml of cold water, beating vigorously. Leave the batter to rest in the refrigerator.

Prepare the eggs and vegetables

Ingredients

Quantity Ingredient
2 eggs
1/2 fennel bulb
6 radishes
1/2 cucumber
2 tomatoes
4 spring onions
1 romaine lettuce
a small bunch basil
1/2 preserved pepper
8 segments Tomato confit
4 anchovy fillets in oil
100g tuna belly fillets in oil
1 garlic clove
2 tablespoons Tapenade
1-2 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Hard boil 2 eggs (10 minutes). Cool and shell them.
  2. Wash and trim half a fennel bulb, 6 radishes, half a cucumber, 2 tomatoes, 4 spring onions and the heart of 1 romaine lettuce.
  3. Cut the fennel and radishes into flakes with a mandoline slicer. Cut the cucumber, tomatoes and spring onions into small slivers. Cut the romaine leaves in half lengthwise.
  4. Pick the leaves from a small bunch of basil and chop them roughly with a knife.
  5. Drain the oil from half a preserved pepper and cut this into small slivers too. Cut 8 segments of tomato confit and 4 anchovy fillets in oil in half. Roughly crumble 100 g of tuna belly fillets in oil. Cut the hard-boiled eggs into rounds.
  6. Rub a large bowl with 1 garlic clove and combine all the above together in it.
  7. Season with 2 tablespoons of tapenade, 1 or 2 tablespoons of olive oil, salt and freshly ground black pepper.

Cook the socca

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Heat a pancake pan with a splash of oil. Pour in a small ladle of batter and cook for 2 minutes. Make thin crispy crêpes in this way until you have used up all the batter.

To finish your soccas

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Arrange the vegetables on each crêpe then roll them up.
  2. Secure with a small wooden skewer and arrange on the serving dish or wrap in a paper cone. Optionally, serve your soccas with pesto.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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