SC - SC: Panisses and other flat breads

[Sharon R. Saroff]

What is socca and do you have a recipe or recipe source?

Sindara

At 11:39 PM 9/6/99 -0400, you wrote:
>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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