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?