Small memories of a "holiday far, at least at the level of perception!
A holiday to celebrate the new year because ': A good start ...
E 'was with great surprise that we have seen in shops, stalls and markets a wide variety' of salt! The
"MI A PASSION"
conjugated with herbs, spices and perfumes,
backgrounds and textures different!
A feast for the eyes and nose
* _ *
Cosi 'I thought it was finally time to "give light" to my experiments with the salts, holiday on vacation, I bought a thousand jars and peep in Bellavista in the kitchen.
salts and salts our own exotic salt from more 'home as "the sweet salt of Cervia"
From vacanzifere salt: the salt from the Saline of Trapani NUBIA
salt gray GUERANDE and that of Normandy (France). From
Fairs and events: the Himalayan pink salt, SALT BLUE Persia, Hawaiian black salt ...
prox and I will tell you 'more' at length about this craze, but as you are!! I can already hear 'the friendly voices who question ... I do not know! Arise from reading, small suggestions caught between the lines of a magazine, a few torn shreds of information to the daily run ...
then become 'curiosity' "... then again "passioncelle" and finally ... a bit ', mania!
But returning to the sea in winter, here's a nice surprise to the traditional market Sunday Antibes:
THE SOCCIA that is not 'other than our chickpea flour.
But here we were at the Provencal market, outdoors!
but the equipment Nor was there and did not lack in detail: a beautiful wood-burning oven for a better self-propelled socca inviting scent and look for yourself!! assumed that, when cooked, a lively golden color.
pick up a bit 'of history from wikipedia: This special' has very ancient roots and already 'Latin and Greek show several recipes baked mashed beans, boiled in the oven.
A legend is born by chance in 1284, when Genoa defeated Pisa in battle of Meloria.
The Genoese galleys, full of rowers prisoners, they found involved in a storm. In the bustle of barrels of oil and some sacks of chickpeas tumbled, drenched in salt water. Since the stores were those who were and there was not much to choose from, it can be recovered and sailors were given bowls of mashed chickpeas and shapeless olio.Nel attempt to make the least bad thing, some plates were left in the sun , which wiped the mixture into a kind of pancake.
back to shore, the Genoese thought to improve the discovery of improvised and cook the puree in the oven. The result pleased, and for mocking the defeated, it was called the gold of Pisa. The beauty and
'which, being a humble dish, now also a "street food" ... and 'can find a bit 'anywhere! So here's porridge "of all"! In
Riviera is called socca original term of the dialect of Nice and then borrowed into French.
In Liguria the dish is very popular all over the territory and in Genoa is known as de çeixai marten. Savona
version, called "turtellassu", is generally thinner and more brittle than Genoa.
In Tuscany (especially in Versilia and Pisa) is produced under the name of Cecina, Livorno is in this pie and peas in the coastal province of Massa Carrara is called hot hot.
In Lunigiana and Garfagnana is referred to as porridge in La Spezia province.
In Piedmont, dall'alessandrino, all'astigiano to Turin has been introduced by commerce between Genoa and the Po Valley and is called belecauda.
In Sardinia, where he was brought by the Genoese, named Faina and is spread mainly in Sassari. Under the name of marten is known to Carlisle, Genoese colony of the island of San Pietro where they sell in the many pizzerias (the so-called tascélli).
A Ferrara was introduced by a restaurant Pisa decades ago and is now one of the most popular dishes catering to cutting.
in Gibraltar was introduced by the large colony of Genoa that populated the area since the early decades of the eighteenth century. Still widespread, is known as Calenti and is considered a typical dish of the village.
In Uruguay and Argentina, where he has come to regard immigrants from Genoa, is known as fainà and over time has become a traditional dish in both countries of the Rio de la Plata. It is commonly eaten on pizza.
Remind that the chickpea flour is leading other recipes related to the flour distributed in the Mediterranean:
panelle In Sicily, Palermo typical of the pancakes are made with the same ingredients of the porridge, but they are fried in oil instead of being bake.
In northern Morocco, of Sephardic origin, there a variant of porridge or call Calenti caliente (the name varies depending on the area) whose basic ingredients are chickpea flour, water, oil, salt and eggs.
Bello true! We just have to do it again, in the oven at home ... a bit 'less picturesque but equally delicious:
Mix one part flour and chick peas 3 to 4 parts water in a bowl,
add salt and stir vigorously to dissolve the lumps of flour (if pressed against the wall of the bowl with the spoon.
Allow the mixture for several hours (from two to 10 hours or more)
stirring occasionally to prevent settling of the flour, and melting
Always remaining lumps.
Grease a baking dish, tinned copper with a thin layer of olive oil (one part oil for five to 10 parts of chickpeas) and pour the mixture from the center of the pan (the thickness should be at least 5 mm but less than 1 cm.
"break" the oil with a wooden spoon from the edges toward the center of the pan (up to make emergence oil spots scattered on the surface) and bake in the oven already hot . In the early stage of cooking is important to turn the pan so as to maintain uniform thickness (it is very unlikely that the oven is completely flat this avoids having thicker parts and undercooked and parts too thin and burned).
Bon Appetit!
I close today with this detail of France that made me smile: I hope to tear a hint of a smile, too!
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