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Cade / Calentica / Farinata / Panisse / Socca
Preparation info
- Difficulty
Easy
Appears in
Published 2017
These savoury ‘breads’ are all made with chickpea flour. Cade is Toulonnais. Calentica is the pied noir name: it was the street snack of Oran. Farinata is Genovese. Panisse is Marseillais. Socca belongs to Nice.
The proportions are the same for all of them.
Cade, calentica, farinata and socca are prepared thus:
Ingredients
400 g 80 cl 10 cl
Method
Make a batter adding the water bit by bit to the flour then mixing in half the oil. Let this stand for several hours or overnight.
Oil as big a pan as you have, or several pans. Heat them. The oven must be very hot. Pour in the batter. The depth should be no more than