Ohb The old man in front of the Menton Market Hall took the initiative to write down the signs of “gluten-free” and “rich in protein”? Or is it the idea of a daughter or grandson to advertise traditional socca with these contemporary attributes? Socca, a flatbread made from chickpea flour, water, salt and a little oil on the Côte d’Azur is actually very much in line with today’s nutritional model. Some of the grain flours are labeled as fattening foods and empty calories, as well as those made from legume flour. Pasta can even be found in supermarkets with average stocks. Handwritten signs on the French market can tell more interesting things: for example, socca is a notorious calorie-needed meal provided by traveling merchants on construction sites, or Provence chickpea bread has many relatives nearby Italy (one almost makes People confused by various names). It may also originate in Arabia-for example, in Algeria, karantita is popular as a daily fast food.
The region between Tuscany and Sicily is the undisputed stronghold of snacks in Europe, which are made from smooth flour made from dried beans. If you look east for the socca brothers and sisters, you will first come across several Ligurian specialties, which also consist of chickpea flour, while Savona is a crisp, thinner turtellassu.
“Pizza’s Gold”
In Genoa, panissa is served, which is similar to creamy polenta, usually cut into strips and fried when cold. And, especially in Genoa, there are oven-baked Farinata (fainà in the Genoese dialect). “Pizza’s Gold” is also famous for Farinata. It contains the ridicule of the Genoese rather than the pride of the Pizza: According to the legend, Chickpea, when Genoa fought Pisa (the maritime republic at the time) in 1284, the supply The product is exhausted by the storm. Flour and oil are mixed together and distributed with the sea water on the ship. The next day, the mixture is said to have solidified and cooked under the heat of the sun. A delicious accident was called “Pizza Gold” in the ridicule of the loser.
A little further east, you can try Fainà in Sardinia or Tuscan Cecina in Fainè. In Sicily, we can find panels in markets, in front of churches, and on street corners.Fried nuggets, square or triangular, from dough based Chickpea flour respectively ChickpeasBecause chickpeas are called chickpeas in Sicily, they are eaten hot between light bread slices and lemon wedges.
Indian pakoras are also made from chickpea flour
All of these local specialties are inappropriately translated as flat cakes, pancakes or omelettes. What they all have in common is a liquid batter made of chickpea flour, water, and a little oil and salt. It is this mixture that is also used on another continent: in India. Here, bean flour is called Besan, chickpea flour or gram flour (under these names, it can also be found in German ethnic supermarkets). Bhajias and pakoras are the most famous Indian snacks made from chickpea flour: they are usually made of chopped vegetables mixed with thick seasoned dough and then fried. Adding a little baking powder to the batter helps Pakoras achieve incredible crispness-ideally, like Japanese tempura, they are as light as feathers without dripping oil.
There are various preparations in India: even slices of bread are fried into pakoras in spiced chickpea batter and served with tamarind chutney. For various onion bhajias, knead onion slices and mix with ground coriander and chopped green chilies until they release their juice. The chickpea flour is mixed with onion juice, and a little water is added to form a dough. Chickpea flour also masters sweets: For example, Besan Ladoo, found in Andhra Pradesh, is a ghee ball. Gram flour Roughly equal parts of powdered sugar-flour and ghee toast and knead into balls with sugar and some ground cardamom.
Spicy bhajias are also famous in East Africa, especially in Kenya, Tanzania and Uganda. They were introduced by Indian workers during the British Empire. African bhajias are mainly made from potato chips and dough, usually seasoned with coriander and various other flavors. A lot of seasoning is done in India and East Africa, and pure in Italy-chickpea flour has a lot of noodles.
How to make Farinata
Rachel Roddy, a British cookbook author living in Rome, prepared the following instructions for Ligurian Farinata: Combine 150 grams of chickpea flour (available at ethnic markets or organic shops grown in Turkey) with 450 ml of water and a little Mix the salt and knead it into a smooth dough and let it sit for two hours. Any foam is skimmed from the surface. Now, you pour 100 milliliters of high-quality olive oil into an oven-proof flat baking pan, rotate it to coat the oil, and then pour the dough into it. Spread the oil on the dough with a fork. (“The rising surface of oil stains is now like a lava lamp.”) Bake in an oven preheated to 180 degrees for 20-30 minutes, cut into squares or triangles, sprinkle a lot of freshly ground pepper, and enjoy while it is hot— Ideal with beer”.
