Last Night’s Dinner: Socca crepe of roast squash, caramelised red onion, kale and pine nuts, with tomato coriander salsa and goat’s cheese cream

A Cotter special, taken from For the Love of Food.

Let’s look at that long recipe title again: Socca, squash, onion, kale, pine nuts, coriander, tomato, goat’s cheese, cream. Seems like a lot of ingredients, doesn’t it? And yes, in some ways it is. Put simply, however, this is just a stuffed pancake. The pancake is southern French thing made from gram (chickpea) flour – which usually puts you in mind of Indian recipes. It would be possible, though not quite as heartwarming, to make the pancake from wholemeal flour, or any kind of flour really, as long as it will form a thickish crepe that you can fold without breaking and yet also become a little crisped up too.

The filling is a neat combination of flavours and textures. The root notes are the sweetness of the squash and onion. The greens then cut through this and add some textural rough edges, while the pine nuts add an occasional, miniature bit of bite. The goat’s cheese cream is, essentially, a tangy dressing that helps cut through sweetness and the salsa brings some zip – just in case the rest is in danger of becoming cloying in the mouth. A recipe where every ingredient knows it’s job. And it’s a looker too!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: