Socca with caramelised onions
Makes 12
Cooks In40-50 minutes depending on if you are cooking all the soccas in one go
DifficultySuper easy
Nutrition per serving
Calories 122 6%
Fat 6.4g 9%
Saturates 2.4g 12%
Sugars 5g 6%
Protein 5g 10%
Carbs 11.6g 4%
Of an adult's reference intake
Ingredients
- 125 g chickpea flour
- 1 teaspoon olive oil
- 4 large onions
- ½ a bunch of fresh rosemary
- 12 anchovy fillets
- 200 g black olives (stone in)
- 30 g unsalted butter
- 1 tablespoon caster sugar
Recipe From
Jamie Magazine
By Joss Herd
Method
- In a bowl, mix the chickpea flour and oil with a pinch of sea salt and 290ml water, and whisk until smooth. Leave to stand for 30 minutes.
- Peel and finely slice the onions, pick and finely chop the rosemary and thinly slice the anchovies. Destone the olives.
- Melt the butter in a pan over a low heat, then add the onions and sugar. Cook for 25 minutes, or until coloured, stirring occasionally.
- Preheat the oven to 200ºC/gas 6. Heat a frying pan over a medium heat.
- Stir the rosemary into the batter, then cook the socca in batches. Spoon tablespoons of batter into the hot pan and cook for 1 minute on each side, or until golden. Transfer to a tray lined with baking paper.
- Top each socca with the caramelised onion, anchovies and olives, and bake for 10 minutes. Serve immediately.
