This basic formula is also good using socca, thin chickpea flour pancakes, instead of cornmeal cakes.
If I've got no cornmeal or chickpea flour in the house, I'll pile some of the warm, shredded meats onto a thick slice of toasted bread rubbed with a cut clove of garlic or shallot, still with a little dab of sour cream to smooth the way.
This is a rough formula that you can tailor to the amount of meat or cakes you have.
• Leftover slow-cooked meat such as pot roast or Seven-Hour Spoon Lamb shredded,with its juices, (about 1 cup per person)
• Sweet or Savory Cornmeal Cakes, 4 or 5 cakes per serving
• Sour cream (about 1 tablespoon per cake or about 1/3 cup per serving)
• Chopped fresh herbs, such as flat-leaf parsley or chives (optional)
Place the lamb and some of its juices in a saucepan; cover and heat over low heat while you make the cornmeal cakes. You can either make all the cakes and keep them warm in the oven to assemble at once, or assemble and eat them a few at a time as they come off out of the pan.
To assemble, place some cornmeal cakes on a plate, top each with about a tablespoon of sour cream, followed by a couple of tablespoons of meat. Sprinkle with herbs if desired. Serve at once.
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