[Sca-cooks] Cicera fracta, farinata

Stephanie Ross the.red.ross at gmail.com
Thu Jan 31 18:45:47 PST 2013

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.


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