SOCCA

SOCCA

I have tried many recipes trying to make this.  Some have been ok, some have been a total failure.  This one finally worked, although to be completely sure I need a quick trip to Nice.

This recipe comes from a book I just got from the library called Street Food.  Hopefully this will be the first of many that are blogworthy.

Mix with an immersion blender (or in a regular blender) 1 cup chickpea flour, 1 cup cold water, 1 tsp salt.  Let sit for 10 minutes.  Blend again.  Heat a large skillet over med high heat.  Add a little oil.  Pour 1/4 cup of mixture into the pain when it's really hot, but not smoking.  Tilt the pan to spread it out (like making crepes).  Cook until edges are crispy and middle is slightly set.  Fold over.  (you only cook it on one side).  Slide onto plate and fold again.  Eat immediately.

For the last couple I added some fresh snipped rosemary.  Next time I will add about 1/4 tsp cumin to the flour.

Sunday night supper club: Tuscany

We were lucky to have Bill and Chris Speake as our special guests this month!

 Mary Beth and Pete's stuffed tomatoes from : http://www.tuscanrecipes.com/recipes/stuffed-tomatoes.html

 Jen's crostini with asiago and Italian sausage.

 Tracy's warm chocolate cake.

 Dri's almond cake - still no recipe...

 And her pork

 Welcome Polly to supper club.  Your linguini with clam sauce was tasty.  Please add the recipe.

 Wilson's panzanella

 Chris' Pappardelle with pork:

Cut 1 1/2 pounds of pork (or wild boar if you can find it) into 1 1/2 inch cubes.  Put in ceramic bowl.  Add 1 1/2 cups red wine, 1/2 yellow onion, chopped, 1 tbsp juniper berries, 1/2 tsp black peppercorns, 2 bay leaves, 1 rosemary sprig.  Let marinate in a cool place for 12 hours.  Drain off, strain and reserve marinade.  In a shoallow saucepan heat 3 tbsp extra virgin olive oil.  Add meat and brown on all sides. Remove.  Add 1 tbsp flour.  Cook for about a minutes.  Add 10 oz plum tomatoes, peeled and chopped.  Return meat to pan and simmer until tender.  Salt to taste.  (Chris I only copied part of the recipe, so correct it if I am wrong..)

The noodles:  1 1/4 cup flour, 1/8 tsp salt, 2 eggs and 1/2 tsp olive oil.  Knead 10 minutes.  Let rest 30 min.  Roll into noodles.

 Yea, the Kimballs made it.

Somehow I have lost some pictures this month. 

Sammy made a tuna and white bean salad:  Mix 1 can cannellini beans, 2 packets albacore tuna, 2 tbsp capers, finely diced red onion, lemon juice, olive oil, salt, pepper and red wine vinegar.  Let chill 2 hours.  Serve with arugula and red with vinaigrette and crostini.

Katie and Andy brought some tasty mushrooms, but I don't have a picture or recipe.

I made schiacciate, which might be one of my new favorites.  I followed the recipe from http://foodieinternational.com/recipe-schiacciata-italian-flatbread.html

The bonus is that the rising time is quite short.

Next Month:  Cuba at the Werths