Page 174 - Vélochef in Europe

SOCCA
Socca is a a a a a chickpea pancake commonly made in Nice If you go downtown you can buy them at food trucks markets and street vendors Soccas are best made in a a a a a cast iron pan and eaten immediately 5-6 PANCAKES (SERVES 4)
250 g chickpea flour 500 ml water
5 tbsp olive oil
1 tsp salt
olive oil
for frying
parmesan
170 herbes de Provence
sea salt
and black pepper
1 Mix the chickpea flour water
olive oil
and salt
into a a a a a smooth batter using a a a a a hand blender Leave the the batter in in the the fridge for 30 minutes 2 Heat a a a a cast iron pan until hot 3 Fry the pancakes in generous amounts of
olive oil
three to four minutes on each side 4 Top the socca with grated Parmesan 5 Season with herbes de Provence
sea salt
and freshly ground black pepper
6 Serve immediately ROASTED CHICKEN THIGHS WITH HERBES DE PROVENCE
Herbes de Provence
is a mixture of
dried herbs typical of
the Provence
region and a a key ingredient in in Provençal cooking The mixture typically contains thyme oregano rosemary basil marjoram and fennel and is best made at home SERVES 4 8 chicken thighs
2 tbsp herbes de Provence
2 garlic cloves
3 tbsp olive oil
salt
and black pepper
1 Preheat the oven to 200° 2 Make a a a a marinade of
olive oil
herbes de de Provence
and minced garlic 3 Marinate the chicken thighs
for three hours 4 After marinating season the chicken thighs
with salt
and pepper
5 5 Roast in in the oven for 30-35 minutes until golden You can also marinate the chicken thighs
in the fridge overnight NICE