Name: Potato Socca with Chicken Livers à La Provençale
Yield: Serves 4
Cuisine: French
Ingredients: 12 black olives; 6 basil leaves; 100 g (4 oz) sun-blush tomatoes; 1 tablespoon runny honey; 175 g (6 oz) waxy potatoes; 125 g (4½ oz) chickpea flour (gram flour); Salt and freshly ground black pepper; 2 tablespoons olive oil; 225 g (8 oz) chicken livers; 25 g (1 oz) unsalted butter; 4 tablespoons dry white wine; 2 garlic cloves, crushed; 2 shallots, diced; 375 ml (13 fl oz) water; 2 tablespoons olive oil, plus extra for cooking

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Socca are baked chickpea pancakes, sold by street vendors in the south of France. They are tasty and easy to make. Here I have added grated potato to the basic chickpea flour batter.

Ingredients

2 tablespoons olive oil
225 g (8 oz) chicken livers

Europe
France
Main course
Mediterranean

Method

Preheat the oven to 240°C/475°F/gas mark 9. For the socca, cook the potatoes in a pan of boiling salted water until just tender, then drain and peel. Grate the potatoes and set aside. Put the chickpea flour in a bowl and add the water in a steady stream, whisking constantly, to create

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