Home Cooking

Socca and panisse

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Socca and panisse

Daisy L | Jul 1, 2008 03:21 PM

Mark Bittman extols the delights of panisse in the latest entry on his blog ("My new favorite thing").

It sounds good, but after my socca experience, I am not so sure

I tried to make socca a couple weeks back - and the results were a disappointment. The flavor was okay, but the results were uneven. Outside was super crispy, inside was kinda sorta creamy.. - but the pieces were pretty crumbly. (I used a cast iron skillet)

I was never able to produce the thin socca that everyone seems to be bragging about across the blogsphere.

I have more chickpea flour, and I hate to give up.... so tell me, move on to Panisse, or conquer Socca first?

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