Popular as a street food in Nice, France, this chickpea flat bread is often enjoyed on a hot summer day with a glass of rosé. An easy and versatile recipe, socca can be made any time, almost like a pizza crust that invites different toppings throughout the year. The non-stick fry pan cooks the chickpea batter evenly, resulting in nice crispy sides. Enjoy this nutty-flavored, toasty flatbread with a classic French pistou and creamy burrata or make it your own and add any toppings you like.
For the Basil Pistou (prepare up to a day in advance): Place kosher salt and sliced garlic into a mortar then use the pestle to grind them together into a fine paste.
Add ¼ of the chiffonade basil leaves to the mortar and start to work the pestle around the edges of the mortar. Do not use the pestle as a hammer. You want to work the basil gently to keep its color.
Once the fibers of the basil start to break down, repeat the last step until all the basil is incorporated. Add in the olive oil and grated parmesan cheese and incorporate using the pestle. Use immediately or refrigerate until needed.
Note: The pistou may also be made in a small blender or food processor, but we find the flavor and texture to be best when prepared using the traditional mortar and pestle.