Socca with Saucisson Sec

Socca with Saucisson Sec
Staff Writer
Socca with Saucisson Sec
Bordeaux
Socca with Saucisson Sec

Take your taste buds on a journey with this traditional dish from southeastern France! From New Y ork-based chef Michael Toscano (head chef/owner at Jeffrey’s Grocery, Perla, and Montmarte), this chickpea-based entrée with cauliflower and saucisson sec is a tour of regional flavors. Pair with these Bordeaux suggestions from expert sommelier Patrick Cappiello (wine director, Pearl & Ash).

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6
Servings
382
Calories Per Serving
Deliver Ingredients

Notes

Patrick Cappiello’s Wine Pairings

Traditional Wine Pairing: A structured dry white Bordeaux from Pessac-Léognan.
Why This Wine? “Pessac is as well known for their white wines as they are for the red. The semillon/sauvignon blanc blends make some of the most compelling and food friendly white wines in the old world.”

Non-Traditional Wine Pairing: A sweet Bordeaux wine, from the Sauternes appellation.
Why This Wine? This sweet wines from this legendary area are very opulent in texture, with a rich powerful mouthfeel. People often believe that Sauternes should only be served with sweet dishes, but the wines are a fantastic balance to spicy and salty dishes like this one.

To discover more and enter for a chance to win a trip to Bordeaux, visit the Bordeaux Wines website.

Ingredients

  • 1  Cup  chickpea flour
  • 1  Cup  water
  • 8  Tablespoons  extra-virgin olive oil
  • 1½  Tablespoon  minced rosemary
  • 1  Tablespoon  minced chives
  • ¾  Tablespoon  kosher salt
  • ¼  Teaspoon  ground cumin
  • 1  Cup  finely chopped cauliflower
  • Ricotta, for spreading
  • head yellow endive, leaves only
  • 20  thin slices saucisson sec
  • pomegranate, seeded

Directions

Whisk together the chickpea flour, water, 2 tablespoons of the oil, rosemary, chives, salt, and cumin in a medium bowl until smooth; fold in the cauliflower, cover, and let the batter sit at room temperature for 2 hours.

Preheat the oven to 450 degrees and heat a 10-inch sauté pan in the oven for 10 minutes. Add 3 tablespoons of the oil to the hot pan, and then pour in half the batter, tilting pan to spread it evenly. Bake until crisp and browned all over, about 4 minutes. Remove from the oven and place on a serving plate. Repeat for the remaining oil and batter.

Finish the socca with a generous swipe of ricotta and top with endive leaves, slices of saucisson sec to cover, and a sprinkling of pomegranate seeds. Serve warm.

Nutritional Facts

Total Fat
25g
36%
Sugar
4g
4%
Saturated Fat
18g
75%
Cholesterol
18mg
6%
Carbohydrate, by difference
24g
18%
Protein
16g
35%
Vitamin A, RAE
44µg
6%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
45mg
5%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
163µg
41%
Iron, Fe
5mg
28%
Magnesium, Mg
71mg
22%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
196mg
28%
Selenium, Se
12µg
22%
Sodium, Na
496mg
33%
Water
56g
2%
Zinc, Zn
3mg
38%

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