[Sca-cooks] Garbonzo Bean flour ...

[Ana Valdés]

Make  faina, called socca too, one of the Mediterraneums most common
staple foods. A really period food I have tasted in Nice, Genua,
Buenos Aires, Montevideo and Marocco.

Take halv kilo garbanzo bean flour and mix it with enough olive oil to
have a  very liquid paste. The consistence must be runny. Add salt and
black pepper. Put in the oven in a round pan at high temperature.
When it's done it should be a very thin crust. Eat warm and powder
with black pepper.

Ana

On Fri, Apr 11, 2008 at 12:17 AM, Dragon <dragon at crimson-dragon.com> wrote:
> Maria Buchanan wrote:
>  >Hi Everyone.
>  >
>  >I have a dilemma.  I recently picked up some garbonzo
>  >bean flour and am wondering what to do with it.
>  >
>  >Does anyone have any ideas?
>  >
>  >Lady Maria
>  ---------------- End original message. ---------------------
>
>  A good Indian cookbook will help there. It's used a variety of Indian
>  fare, especially in dough for dumplings and flat breads.
>
>
>
>  Dragon
>
>  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>   Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
>  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
>
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