[Sca-cooks] Cicera fracta, farinata

Ana Valdés agora158 at gmail.com
Thu Jan 31 18:55:38 PST 2013

But this faina or socca is not crunchy at all, it's smooth and it's made with chickpeas flour.

Skickat från min iPhone

1 feb 2013 kl. 00:45 skrev Stephanie Ross <the.red.ross at gmail.com>:

> 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
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