Socca with asparagus, Feta, Dill and roasted onions

Socca with asparagus, Feta, Dill and roasted onions

Socca is a French pancake made from chickpea flour. Together with the oven-roasted asparagus, Feta, fried onions and Dill this is a great asparagus recipe.

Socca is a French pancake made from chickpea flour. Together with the oven-roasted asparagus, Feta, fried onions and Dill this is a great asparagus recipe.

Socca is a speciality from the South of France. This is a kind of pancake made from chickpea flour, water, olive oil and a little salt.

In France, this special pancake is widely used in the Region around nice, so it is also called “Socca di Nice” known. It was food for the poor.

The preparation of a Socca is quite simple. Stirred just flour, water, olive oil and a little salt, chickpeas, and baking the dough in a pan. Prove you can the Socca on a whim.

Since asparagus is time, there is at me a mixture of white and green asparagus, roasted onion, Dill and feta cheese.

Socca is a French pancake made from chickpea flour. Together with the oven-roasted asparagus, Feta, fried onions and Dill this is a great asparagus recipe.

For the preparation of your two Socca restores it. The asparagus your roast with a little olive oil, salt and pepper in the oven. The onion rings sautéed at medium heat, and deletes them with balsamic vinegar.

Evidence of the Socca with asparagus, roasted onions, Dill and Feta and served them still warm.

Socca is a French pancake made from chickpea flour. Together with the oven-roasted asparagus, Feta, fried onions and Dill this is a great asparagus recipe.

The Socca tastes best cooked fresh, the batter to the edges is slightly crispy. What is totally delicious.

This is definitely a great recipe for a warm spring night with favorite people. If you try it.:)

Print

Socca with asparagus, Feta, and roasted onions

Socca is a French pancake made from chickpea flour. Together with the oven-roasted asparagus, Feta, fried onions and Dill this is a great asparagus recipe.

  • Author: Susanne
  • Preparation: 10 Minutes
  • Cooking time: 15 Minutes
  • Total time: 25 Minutes
  • Servings: 2 1x
  • Category: Spring kitchen
  • Method: Cooking
  • Cuisine: vegetarian
Scale

Ingredients

For the Socca:

  • 100 g chickpea flour
  • 200 ml of water
  • 1 TSP salt
  • 2 TBSP Oil

For the topping:

  • 2 Onions
  • 6 Rods green asparagus
  • 3 Rods white asparagus
  • 1 Bunch Of Dill
  • 2 TSP of dark balsamic vinegar
  • 50 g Feta
  • 5 Sprigs Of Dill
  • 5 TBSP olive oil
  • Salt & Pepper
  • 2 Splash Of Lemon Juice

Preparation

  1. The oven with grill to 200 degrees vorheitzen.
  2. The chickpea flour with the water, olive oil and the salt mix. The dough set aside and leave to rest.
  3. Peel the onions and cut into thin rings.
  4. In a pan heat 2 TBSP Oil and fry the onion rings and sauté for about 10 minutes at medium heat. Stirring occasionally.
  5. Wash the asparagus. In the case of green asparagus cut off the Ends and cut in half. The white asparagus, peel the Ends free and cut in half.
  6. Now the Dill, wash and dry and pluck from the stalks.
  7. The Feta coarsely crumble and set aside.
  8. Give the onions, the balsamic vinegar, and 1 good pinch of salt and let everything for another 5 minutes over medium heat until translucent. Not forget to occasionally stir.
  9. In a large pan 2 TABLESPOONS of olive oil to be heated. Add half of the dough and let it at medium heat for about 5 minutes on one side brown. Then, the Socca is turned over with the spatula. For a further 3 minutes fry. The finished Socca set aside and keep warm. The same process repeat with the remaining dough.
  10. While Socca is baking, take the Asparagus spears with 1 TBSP of olive oil. It is seasoned the asparagus with salt and pepper. Bake the asparagus on the second Rail from the top for about 8 minutes.
  11. Give the Socca on a plate and topped it with the asparagus, the onions, the Feta and the Dill. Flavors the toppings with salt and pepper and a splash of lemon juice.

Notes

*Recipe source: evening Express, DK-Verlag, p. 114

Since we are currently in the Asparagus season, I have a couple of delicious recipe inspiration for you. So you can easily and quickly your asparagus appetite appease:

Good luck and have a wonderful may!

Susanne

Tags:
Leave a Comment