{"id":1943,"date":"2015-07-03T12:18:19","date_gmt":"2015-07-03T10:18:19","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=1943"},"modified":"2018-09-26T09:28:46","modified_gmt":"2018-09-26T07:28:46","slug":"socca-a-la-nicoise","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/socca-a-la-nicoise\/","title":{"rendered":"Socca \u00e0 la Ni\u00e7oise"},"content":{"rendered":"

\"\"<\/a>\u00a0foto: vieux Nice<\/p>\n

Socca<\/span> op deze lekker warme vrijdag. De makkelijke pannenkoek van kikkererwtenmeel \u00e0 la Ni\u00e7oise. In het Italiaans farinata<\/span> geheten. (Overigens kenden de Romeinen ook al brood van kikkererwtenmeel) In Vieux Nice<\/span> zie je socca<\/span> overal in verschillende varianten. Belegd of onbelegd. Glutenvrij, dat zeker, maar daar gaat het mij niet om. Niet voor niets is er sinds kort de #LUBM. Ik donder de socca gewoon op de BBQ<\/span>. Of maak er een wrap van met dat restje Proven\u00e7aalse kip of koude ratatouille. Flinke dot aioli erbij.\u00a0Socca<\/span>, ook Nina Parker uit St<\/span>. Tropez<\/span> heeft het in haar boek staan. Met allerlei smaakjes. Ik gebruik gewoon alleen wat zout en een dosis komijn door het beslag. Ga het vandaag eens uitproberen met wat ras al hanout<\/span>. Smaakte ook prima in de funky #pastasalade op de Dag van de Pastasalade. Ras al hanout<\/span> koop ik altijd bij \u00a0De Volkskruidentuin in de Kinkerstraat. Een paradijs vol geuren en kleuren. Daar haalde ik ook het kikkerwtenmeel<\/span>.<\/p>\n

Ik grill de socca<\/span> na op mijn BBQ<\/span>, beleg ze met wat rauwe groente, En zoals gezegd een lekkere dot aioli. En glas frisse ros\u00e9 erbij en je komt de canicules<\/span>, hondsdagen wel door. Sant\u00e9!<\/p>\n

Nodig (10 stuks):<\/p>\n

300 g kikkererwtenmeel<\/p>\n

2 tl zout<\/p>\n

3 tl ras al hanout<\/span><\/p>\n

500 ml water<\/p>\n

olie om in te bakken<\/p>\n

Bereiding:<\/p>\n

Doe het meel, het zout en de ras al hanout<\/span> in een kom en voeg beetje bij beetje het lauwe water toe. maak er een mooi beslag. Zet het beslag zeker 2 uur in de ijskast. Er kunnen klontjes in ontstaan, maar die verdwijnen tijdens de rusttijd.<\/p>\n

Verhit wat olie in een koekenpan en doe een schep beslag in de hete olie. Bak de socca<\/span> om en om en zet apart onder folie. Eet direct op of laat afkoelen.Je kunt de socca<\/span> dan ’s avonds gebruiken bij de BBQ<\/span>.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: vieux Nice Socca op deze lekker warme vrijdag. De makkelijke pannenkoek van kikkererwtenmeel \u00e0 la Ni\u00e7oise. In het Italiaans farinata geheten. (Overigens kenden de Romeinen ook al brood van kikkererwtenmeel) In Vieux Nice zie je socca overal in verschillende varianten. Belegd of onbelegd. Glutenvrij, dat zeker, maar daar gaat het mij niet om. Niet … <\/p>\n

Lees verder “Socca \u00e0 la Ni\u00e7oise”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[66,18,55,71,74,58,52,56,47,50,76,10,33],"tags":[],"class_list":["post-1943","post","type-post","status-publish","format-standard","hentry","category-ambachtelijk","category-barbecue","category-bonen","category-city-flavours","category-cooking-vibes","category-easy","category-echt-eten","category-frans","category-gereons-keuken-en-route","category-italiaans","category-lubm","category-middellandse-zeekost","category-rose"],"yoast_head":"\nSocca \u00e0 la Ni\u00e7oise - 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