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| Les Copains |
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S. makes a wonderful lunch. This "dough" is like socca bread, chick pea flour. It's called Panisse It is thick instead of very thin like socca.
I have seen this in the supermarket and had no idea what it was. S sliced it up and sautéed it in olive oil.
He told me that his mother would make this as a last minute meal for the family. |
http://www.bonappetit.com/recipe/panisses
there is a lot you can do with Panisse.
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| served peppered and with macho. S makes a mean salad dressing from scratch. The French really don't use bottled salad dressing. You can find it, but no one uses it. |
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| serve with a nice bordeaux and some thick bread. Roquebilliere Bread. I can't find any info on this. I know that the town is north of here, on the Vesubie river and has thermal spas. |
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| et voila! we both cleaned our plates. |
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