in the kitchen with: phoebe lapine’s shallot socca with pesto – Design*Sponge

One of the many things I enjoy about editing the In the Kitchen With column is the opportunity to learn about food from different cultures, or in today’s case, learn how similar foods are between certain cultures.   Food blogger and cookbook author Phoebe Lapine’s Shallot Socca with Three Herb Pesto, Marinated Cherry Tomatoes, and Ricotta, has as its main feature a simple baked savory ‘flatbread’ made from chickpea flour, typical to Nice, and to the Italian region of Liguria, where it is called farinata di ceci.  It is super simple to make, and while I would normally consider it more of a winter dish, Phoebe has expertly dressed it with the best tastes of summer.  So if, in the blazing heat, you can stand to have your oven on, you will be rewarded with a wonderful taste of Mediterranean summer. -Kristina

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