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).
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.
- 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
- 1 head yellow endive, leaves only
- 20 thin slices saucisson sec
- 1 pomegranate, seeded
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.