John Myers
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Whole Food: Socca with Vegetable Topping
The perfect whole food: socca with vegetable topping recipe with a picture and simple step-by-step instructions.
The socca dough
- 100 g Chickpea flour
- 1 tablespoon Extra virgin olive oil
- 200 ml Water
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 1 piece Protein
The vegetable pad
- 3 tablespoon Extra virgin olive oil
- 7 piece Mushrooms brown
- 1 pole Leek
- 2 piece Tomatoes
- Salt and pepper
…..also
- Balsamic cream
- Spring onion green
The socca dough
- Beat the egg whites into very stiff snow and set aside for now. Mix the chickpea flour with water, oil, salt and pepper thoroughly. Now carefully fold in the egg white.
- Brush a small pan (approx. 14 cm) with very little olive oil and heat it very high. Lower the temperature a little and pour half of the socca batter into the pan. After approx. 1 – 2 minutes, bubbles form on the surface. The underside is now bush hammered. Now carefully remove the batter from the edge of the pan and turn the chickpea pancake. Bake for another 1-2 minutes.
- Preheat the pipe to 170 ° C and place the finished pancakes on a baking sheet (with paper or foil) and bake for about 5 – 10 minutes.
The vegetable pad
- Clean and slice the mushrooms and cut the leek into rings. Heat the oil in a pan and fry the mushrooms and leeks in it, finish cooking while stirring. Season with salt and pepper.
- Quarter the tomatoes (don’t forget to cut out the stalk) and fry them just before the end of the cooking time.
The finish
- Place a pancake on a preheated plate and spread the vegetables on top. Garnish with a little balsamic cream and spring onion rings.
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