Socca with Niçoise-Style Vegetables
- 2 eggs
- 1/2 fennel bulb
- 6 radishes
- 1/2 cucumber
- 2 tomatoes
- 4 spring onions
- 1 romaine heart
- 1 small bunch basil
- 1/2 roasted pepper
- 8 oven-dried tomatoes
- 4 anchovy fillets, in oil
- 3 1/2 ounces tuna belly fillets, in oil (100 g)
- 1 garlic clove
- 2 tablespoons tapenade
- 1-2 tablespoons olive oil
- freshly ground black pepper
- 5 1/3 ounces chickpea flour (150 g)
- 2 pinches fine salt
- 5 tablespoons olive oil
- 2 cups cold water (450 ml)
Step 1: Socca Batter
Combine the chickpea flour, salt, and olive oil in a bowl. Stir, then gradually add the cold water, beating vigorously. Leave the batter to rest in the refrigerator.
Step 2: Eggs and Vegetables
Hard boil 2 eggs for 10 minutes. Cool and shell them.
Wash and trim the fennel, radishes, cucumber, tomatoes, spring onions, and romaine.
Cut the fennel and radishes into thin slices with a mandoline slicer. Cut the cucumber, tomatoes and spring onions into small slivers. Cut the romaine leaves in half lengthwise.
Pick the leaves from a small bunch of basil, and chop them roughly with a knife.
Drain the oil from the pepper, and cut into small slivers. Cut the tomatoes and anchovy fillets in half. Roughly crumble the tuna belly fillets. Cut the hard-boiled eggs into rounds.
Rub a large bowl with 1 garlic clove, and combine all the ingredients together in it.
Season with tapenade, olive oil, salt, and freshly ground black pepper.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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