[Sca-cooks] Chickpea fritters

["Ana L. Valdés"]

The Nice speciality "socca" is originally from Italy, from Genua and 
it's called in dialect "faina". It's made with a batter of chickpeaflour 
mixed with some oliveoil and baked in the fur until a brown crust is formed.
The result is a very thin pancakelike bread, eaten warm, oily and with 
black pepper powdered upon the batter.
Today the "socca" is eaten in Nice, Genua, Marocco, Buenos Aires and 
Montevideo, where the Italian Genovese inmigrants took it with them when 
they inmigrated at the end of the 18-century.
Ana