SC - SC: Panisses and other flat breads
Philip & Susan Troy
troy at asan.com
Mon Sep 6 20:39:14 PDT 1999
lilinah at grin.net wrote:
>
> >I dunno, we sold them at Le Colombe d'Or when I worked there, New York
> >Times four stars, for a while. Socca too. Ooh la la!
>
> Gee, Adamantius, how'd you serve them?
As I recall they were an appetizer, kinda fanned out on a plate with a
small mesclun salad in sherry vinaigrette alongside. Obviously these
weren't the sweet kind...
The socca, which I liked better, was pretty untraditional in its
presentation, but good anyway: it was a thinner pancake than the usual
broiled socca -- this was more like a chickpea flour crepe, served
folded over some warm ratatouille and alongside another mesclun salad
topped with a round of warm chevre.
Pretty revisionist Provencale, but the elements were there... we made an
exceptional pan bagnat too.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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