Socca With Saucisson Sec

4 from 1 ratings

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). Click Here to See More Cauliflower Recipes

Servings

servings

Ingredients

1 cup chickpea flour
1 cup water
8 tablespoon 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
1 head yellow endive, leaves only
20 thin slices saucisson sec
1 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.