Socca

A crispy Niçoise chickpea-flour pancake blistered under a wood fire, broken into rough pieces and seasoned with pepper.

Ingredients

• 500g pork lardons
• 300g puff pastry
• 2 tsp minced garlic
• 1 1/2 tsp herbes de Provence
• 3 tbsp unsalted butter
• 2 ripe tomatoes, chopped
• a handful of fresh chives, chopped
• a drizzle of Dijon mustard

Instructions

1. 1

   Prepare the arborio rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the pork lardons, carrots, minced garlic, and bay leaves, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the arborio rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the pork lardons mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the arborio rice with the filling, a spoonful of crème fraîche, and a scattering of chervil.

7. 7

   Add a final touch of unsalted butter for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra crème fraîche on the side for dipping or drizzling.

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