[Sca-cooks] Cicera fracta, farinata

[Karen Lyons-McGann]

I made farinata for my Genoese Yule feast, which i still need to write up.
  I based it on a combination of a similiar recipe in the Miscellany,
modern farinata recipes, and an Indian dish which is much the same batter,
steamed instead of baked.

The writing up is rising up my to do list, but im not positive ill get to
it before the movers pavk my computer.

Bonne

On Thursday, January 31, 2013, Terry Decker wrote:

>
>
>  Ana wrote:
>>
>> I think it must be similar to the thing we eat in Buenos Aires and
>> Montevideo, here it's called faina and it's eaten together with pizza. But
>> the original is from Genua and there is called farinata, I think our faina
>> is a form of dialect.
>> In Nice, where it's eaten as traditional nicoise food, it's called socca.
>> And I ate it in Tanger in Marocco but I don't remember the name, it was
>> streetfood in Tanger.
>> It's done with chickpea flour, olive oil and salt and peppar, nothing
>> more.
>> Really delicious.
>>
>> This sounds like falafel to me. Perhaps "fracta" means crushed? The basis
>> for felafel is not quite a chickpea flour; it's crushed dried chickpeas,
>> reconsituted in hot water and then fried, often in a patty form. It has a
>> crunch and mouth feel you wouldn't get with flour.
>>
>> AEschwynne
>>
>
> Faina isn't falafel.  It is chickpea flat bread of varying degrees of
> thickness usually baked in an open oven.  There is a variant that is cooked
> to the consistency of polenta then sliced and fried.  The basic recipe is
> chickpea flour, water and olive oil usually seasoned with salt and pepper,
> but there are some recipes that call for rosemary and other herbs and
> spices.
>
> Bear
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