Thus far on La Kitchenette, Jen and I have featured our own custom or modified recipes. However, neither of us spend all of our cooking hours reinventing the wheel. On the contrary, our daily repertoire owes a huge debt to cookbook authors, chefs and culinary bloggers who have developed recipes that need no little or modification. Below are two of my favorites of the summer. Enjoy!
Socca piled with diced potato, poached egg, pan-fried sole, sweet onion and fresh herbs.
SOCCA
The landscape of the Gluten-Free diet is, perhaps, most notably characterized for its lack of bread products. Sure, there are GF bread options, but store-bought tends expensive and often dry, while homemade requires a sizable time commitment and specialized flours arsenal. Both of these have their time and place. But, when the carb cravings fire up, my standard go-to is socca.
Socca is a French flat bread, virtuous for its simplicity, informality and hearty flavor. My friend Teresa first introduced it to me via the recipe below. This one works impeccably as-is. Sometimes I have added crushed garlic or fresh herbs (esp rosemary and thyme) and I have occasionally substituted fava-chickpea flour for a nice change of pace.
Socca pairs beautifully with nearly any savory meal. My favorite is for breakfast, piled with diced potatoes, poached egg, a few greens and fresh herbs. I have also served it with lentil salad, soup, fish, and braised greens.