Saturday, August 13, 2022
HomeRaw FoodSpring Onion Socca - Golubka Kitchen

Spring Onion Socca – Golubka Kitchen

I made this spring onion socca/farinata for dinner on Instagram tales final night time, and received some requests for a written recipe, so right here it’s! Socca (often known as farinata or torta di ceci) is basically a savory chickpea pancake, which originated in Liguria and unfold to some neighboring areas as effectively. It’s a quite simple recipe, consisting of chickpea flour, water, and olive oil, however the result’s a lot better than the sum of its components.
I really like socca as a clean slate, since it may be served topped with or accompanied by so many issues, relying on the season and what’s available. I additionally like including veggies proper into the batter, and upping the flour to make a little bit of a thicker pancake. Neither step is conventional, however scrumptious however. Final night time, I added some spring onions, that are in season right here. Their stunning, highly effective allium taste made for such a stunning addition. In case you don’t have spring onions, you should use common onions, ramps, and even spring garlic.

Spring Onion Socca - Golubka Kitchen

Spring Onion Socca



  • 1½ cups chickpea flour
  • 1 teaspoon sea salt, plus extra for the onions
  • freshly floor black pepper
  • 1½ cups water
  • 4 tablespoons olive oil, plus extra for oiling the skillet
  • 2-3 spring onions, sliced (inexperienced tops included)


  1. Add the chickpea flour to a medium bowl, together with the salt and loads of pepper. Slowly stream within the water, whisking concurrently to keep away from lumps, till you will have a clean batter. Add the 4 tablespoons of olive oil, combine it in. Let the batter sit for no less than half-hour or as much as in a single day, for the flour to hydrate.
  2. Warmth a 12″ forged iron skillet over medium warmth and add sufficient oil to frivolously coat the underside. Add the spring onions, together with a pinch of salt, and saute till delicate and jammy, about quarter-hour. Let the onions cool a bit, then switch them to the bowl with the batter, mixing to mix. Scrape up any caught or brown bits on the backside of the skillet.
  3. Preheat the oven to 450° F (230° C) and put the forged iron skillet within the oven whereas it is preheating. As soon as preheated, take away the skillet from the oven and add extra olive oil, gently tilting the skillet to coat the underside. Add the batter and unfold it out into an excellent layer. Put the skillet within the oven and bake for 30-35 minutes, or till the sides of the socca are brown, the highest is dry to the contact and barely golden, and the within is custardy and set. You may need to regulate the baking time if utilizing roughly spring onions or different greens, since all of them range of their moisture content material. Take away the skillet from the oven, let the socca cool a bit and set for a couple of minutes, then reduce into triangles and serve.


You probably have a high-speed blender like a Vitamix, or a grain mill, you can also make your personal chickpea flour by grinding dried chickpeas till advantageous. Simply be sure to plug your ears, it is very loud initially 🙂
If you do not have a forged iron skillet, you may cook dinner the onions in an everyday skillet and bake the socca in a baking dish.




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