Recipe provided by | THE DALEY PLATE
INGREDIENTS
1 lb. ground American lamb
1 T. chopped fresh parsley
1/2 tsp. lemon zest
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes (optional)
3 cloves garlic, sliced
1 pint grape or cherry tomatoes
1 bunch broccoli rabe, washed and large stems removed
1/4 cup golden raisins
1/4 cup pine nuts
SOCCA
1 cup chickpea flour
1 cup water
1/2 tsp salt
1/4 tsp. Garlic powder
1/4 tsp. Black pepper
4 Tbsp. olive oil, divided
DIRECTIONS
Heat a large skillet over medium heat.
Add the garlic and sautee for about 3 minutes until fragrant.
Add the tomatoes and cook together for about 10 minutes, until softened and beginning to simmer.
Remove from the pan and set aside. Add the American lamb and sautee over medium heat, stirring occasionally and breaking the meat apart until browned.
Drain any excess grease and stir in the seasonings, lemon zest, and parsley.
Return the tomatoes to the mixture and add in the broccoli rabe. Cook until the greens are wilted and bright green and the tomatoes are bursting, then stir in the raisins and pine nuts.
Cook together for another 5 minutes and season to taste with extra salt.
Serve the mixture with freshly toasted socca slices.
SOCCA
In a large bowl, mix together the flour and water. Stir in the seasonings and 2 Tbsp olive oil. Cover and let the flour absorb the water for at least 40 minutes (Tip: You can do this the night before).
Preheat your oven to 450 with a 12 inch cast iron inside. Once it’s hot, carefully remove the pan and swirl the remaining olive oil in the bottom of the pan.
Gently pour the batter into the pan, then bake for 12 minutes. Switch the oven to broil and cook for another 3-4 minutes. The socca should be cooked through and the edges should be beginning to brown.