{"id":17154,"date":"2024-07-09T16:52:55","date_gmt":"2024-07-09T15:52:55","guid":{"rendered":"http:\/\/www.jepars.ch\/magazine\/?p=17154"},"modified":"2024-07-10T21:11:08","modified_gmt":"2024-07-10T20:11:08","slug":"a-cannes-la-socca-cest-ca","status":"publish","type":"post","link":"https:\/\/www.jepars.ch\/magazine\/a-cannes-la-socca-cest-ca\/","title":{"rendered":"A Cannes, la socca, c\u2019est \u00e7a !"},"content":{"rendered":"

Dans un coin du march\u00e9 de Forville \u00e0 Cannes, Axel, un joyeux luron, vend une sp\u00e9cialit\u00e9 peu commune dans son stand \u00e9quip\u00e9 d\u2019un four \u00e0 bois sur roues qui s\u2019appelle la socca (socca\u2019nnes pour les cannois). Il s\u2019agit d\u2019une recette venue de Ligurie (Italie) sous le nom de \u00ab\u00a0farinata\u00a0\u00bb \u00e0 Nice, Menton, Antibes et Cannes. A Toulon, on l\u2019appelle la \u00ab\u00a0Cade\u00a0\u00bb. Evidemment chaque ville estime que la \u00a0meilleure est chez elle. Cette sp\u00e9cialit\u00e9 culinaire on ne peut plus simple consiste en un m\u00e9lange de farine de pois-chiches, d\u2019huile d\u2019olive, d\u2019eau et de sel et c\u2019est tout. On \u00e9tale la p\u00e2te sur une plaque de cuivre qu\u2019on va ensuite enfourner \u00e0 460\u00b0 c. pendant 3 \u00e0 4 minutes. On obtient alors une sorte de cr\u00eape de 3 \u00e0 4 mm d\u2019\u00e9paisseur et on la sert avec un peu de poivre. On peut la r\u00e9chauffer au four \u00e0 la maison, mais le mieux est encore de la manger sur place, avec le sourire du boulanger en prime\u00a0!. Il peut y avoir des variantes, avec de la roquette ou du parmesan dessus, ou mieux, avec de la tapenade. \u00ab\u00a0Mais, d\u00e9clare Axel, c\u2019est tout de m\u00eame mieux de la manger nature sur place.\u00a0\u00bb Avec un prix de 2,5 euros la part, on peut tirer son chapeau \u00e0 Axel qui ne doit pas gagner des fortunes hors saison. Et pourtant, il est fid\u00e8le au poste qu\u2019il pleuve ou qu\u2019il vente, et \u00e0 chaque ouverture du march\u00e9 proven\u00e7al de Forville\u00a0!!!<\/p>\n

\"SOCCA\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

OK<\/p>\n","protected":false},"author":3,"featured_media":17193,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[36,7,58],"tags":[7687,5700,7686,7688,7685,7684],"class_list":["post-17154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-du-monde","category-europe","category-france-europe","tag-cannes-provence","tag-cote-dazur","tag-forvilles","tag-marche","tag-soccannes","tag-sossa"],"wps_subtitle":"CUISINE DU MONDE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/17154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/comments?post=17154"}],"version-history":[{"count":5,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/17154\/revisions"}],"predecessor-version":[{"id":17226,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/17154\/revisions\/17226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/17193"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=17154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=17154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=17154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}