[Sca-cooks] Duh

[Ana Valdés]

Another variation of an old recipe from Ligurien, i Italy, eaten today 
in the north of Italy and in Nice, where is known as "socca". In Italy 
is known as "faina", in a dialectal word. (Outside Europe you can eat it 
in Rio de la Platas capital cities, Buenos Aires and Montevideo, where 
the Italian  inmigrants took the dish in the beginning of the century).

Pound garbanzos and make flour of them (or alternative buy the chickpeas 
flour)
Put the flour in a bowl and add olive oil enough to make a very thin 
dough, similar in consistence to the dough to make pancakes.
Add salt and black pepper.
Lay the dough in a flat oven pan and heat the oven to a very high 
temperature.
Let it bake in the oven until the thin cake have a brown and crusty cover.
Eat very warm powdered with blackpepper.

Ana
Christine Seelye-King wrote:

>Ok, if I'd just scrolled down the page, I would have seen them.  My bad.
>Here is the recipe for anyone who's curiosity I've peaked:
>
>Counterfeit (Vegetarian) Isfî riyâ of Garbanzos
>
>Andalusian p. A-1
>
>Pound some garbanzos, take out the skins and grind them into flour. And take
>some of the flour and put into a bowl with a bit of sourdough and some egg,
>and beat with spices until it's all mixed. Fry it as before in thin cakes,
>and make a sauce for them.
>
>chickpea flour: 1 c
>sourdough: 1/2 c
>eggs: 4
>spices:
>2 t pepper
>2 t coriander
>16 threads saffron
>2 t cumin
>4t cinnamon
>1/4 c Cilantro, chopped
>
>Garlic Sauce:
>3 cloves garlic
>2 T oil
>2T vinegar
>
>Chickpea flour can be made in a mortar and pestle or a spice grinder (a food
>processor would probably work too). Pound or process until the dried
>chickpeas are broken, then remove the loose skins and reduce what is left to
>a powder. An easier approach is to buy the flour in a health food store; a
>middle eastern grocery store might also have it. Use untoasted chickpea
>flour if you can get it.
>
>Crush the garlic in a garlic press, conbine with vinegar and oil, beat
>together.
>
>Combine the flour, sourdough, eggs, spices and beat with a fork to a unform
>batter. Fry in about 1/4 c oil in a 9" frying pan at medium high temperature
>until brown on both sides, turning once. Add more oil as necessary. Drain on
>a paper towel.
>
>note: The ingredients for the sauce are from "A Type of Ahrash [Isfî
>riyâ ]". What is done with them is pure conjecture.
>
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>
>
>  
>

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