Socca with caramelised onions

Socca with caramelised onions

Socca with caramelised onions

Makes 12
Cooks In40 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
Recipe From

Jamie Magazine

By Joss Herd
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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
Tap For Method
Recipe From

Jamie Magazine

By Joss Herd
Tap For Ingredients

Method

  1. 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.
  2. Peel and finely slice the onions, pick and finely chop the rosemary and thinly slice the anchovies. Destone the olives.
  3. 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.
  4. Preheat the oven to 200ºC/gas 6. Heat a frying pan over a medium heat.
  5. 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.
  6. Top each socca with the caramelised onion, anchovies and olives, and bake for 10 minutes. Serve immediately.
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