This is a recipe I discovered a little over a year ago through Twitter–and it’s made an appearance multiple times in my kitchen since then. There aren’t many recipes that are so simple, contain so few ingredients yet pack as much flavor and satisfaction as this.
The recipe was published in the NY Times and the accompanying article gives a great description about the origins of socca. A word to the wise – I didn’t enjoy this cold or at room temperature quite nearly as much as I did warm or even hot right out of the pan.
There are so many other veggie & herb combinations I want to try!