Ever heard of socca? Today on Indy Style, Erika Yochum of Feast Bakery Cafe shares how to make socca with wild ramps, quick pickled ramps and labneh, all topped with shaved asparagus and herb salad.
1c chickpea flour
1 tsp kosher salt
3TB Olive oil
Whisk together to heavy cream consistency and let sit for an hour. Ladel into a heated non stick skillet. When golden flip to other side.
Pickle for the RampsINGREDIENTS
1 lb ramps cleaned root end and green leaves removed
2 fresnos sliced thin
3/4c apple champagne vinegar
1/2c rice vinegar
1tsp coriander seeds
1/2tsp fennel seeds
1/2tsp black peppercorn
1 star anise
1 cinnamon stick
1 green cardamom pod
Combine all ingredients and bring to boil and ramps. Refrigerate for a week.
Also add one cup of warm water whisked into chickpea flour in the socca recipe
I bay leafAbout Feast:
- The cellar location on west Patterson has wine tastings twice a month.
- Both locations make our own pasta
- Patio at the cafe location on hillside and Henderson is open. One of the favorites to eat outside in Bloomington. Our seating doubles!
- We are at the farmers market every Saturday selling tamales.
To learn more, visit www.feastcateringonline.com.