[Sca-cooks] Duh

[Ana Valdés]

Very right, I have eaten in Nice panisse made as "ravioli", with 
different fillings. And yes, you are oft course right about the most 
appropiate word is "batter", no "dough".
About the water in the socca it seems to be different schols, some add 
water and some use only oil.
Ana

Phil Troy/ G. Tacitus Adamantius wrote:

> Also sprach 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.
>
>
> The socca recipes I've seen also call for water, along with the olive 
> oil. Authorities seem to differ on whether it should be paper thin or 
> slightly thicker. Usually the cooking method is like that of a pizza, 
> except the dough would be referred to in English as a batter. If you 
> can pour it, and cannot pick it up in your hands without tools, that's 
> a batter. With a couple of exceptions, but generally...
>
> On an only marginally related note, the other big Provencale 
> chick-pea-based street food (you generally don't see these on 
> restaurant menus) would be panisse, which is a thick boiled porridge 
> of ground chick peas, which is spread on a plate to cool and solidify, 
> after which it is cut into strips and fried like French fries, in 
> olive oil...
>
> Adamantius
>
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