Farinata
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Alternative names | Farinata di ceci, torta di ceci, fainè, fainà, cecìna, socca |
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Type | Pancake |
Place of origin | |
Region or state | |
Main ingredients | |
Farinata (Italian:
Farinata is a typical preparation of the north-west mediterranean coast; in
It is also a speciality of Oran, Algeria, where it was introduced under French rule and known as calentica, and in the cities of Buenos Aires, Argentina, and Montevideo, Uruguay, where it is known as fainá and eaten with pizza.
History
The origin of the dish is unknown. One legend says it was invented by a group of Roman soldiers who roasted chickpea-flour on a shield.[1]
Names
In standard Italian, the dish is called farinata ('made of flour'), while in
In Nice and the Alpes-Maritimes it is called socca, and in the Var, especially in Toulon, it is known as cade, from Occitan pascade as it was traditionnaly served during Easter (Pascas in occitan).[2]
In Argentina and Uruguay it is massively popular and is called fainá.
Cooking method
Farinata is made by stirring
Italian variations
On the
In Sassari, Sardinia, due to the historical ties with Genoa, la fainé genovese (genoese fainé), is a typical dish.
In Savona province (near Genoa), a version of farinata called farinata bianca 'white farinata ' is made with wheat flour .
In Genoese cuisine, panissa or paniscia is solidified boiled polenta-like paste made with the same ingredients as farinata. It can be cut into strips and fried, called panissette.
In Genoa, farinata may be garnished with onions or artichokes, but the most famous variant is fainâ co i gianchetti ' farinata with whitebait', at times hard to find due to fishing regulations, but traditionally seen as the quintessential fainâ.
French variations
- and is practically the same as farinata, some say the texture is a bit different. It may be baked on a tinned copper plate more than a meter in diameter. is also a specialty of southeastern French cuisine, particularly in and around the city of
- Around Toulon and Marseille, it is also possible to find it under the name cade. This version is thicker with a crunchy surface.
- Panisse is a specialty of Marseille, and is a similar dish, but thicker, and is typically cut into circles and fried.
Elsewhere
In Algeria, karantika is a similar dish which is very popular. It is served hot and dressed with cumin and harissa.[5]
In Argentina and Uruguay (where many thousands of Ligurian people emigrated between the 19th and the 20th centuries) farinata is known as fainá, similar to the original Genoese name fainâ. It is often eaten on top of pizza (a caballo).[6]
In Uruguay, "el fainá" (called "la fainá" in Argentina) is considered a traditional Uruguayan dish, brought by immigrants in 1915, so much so that 27 August has been called "Fainá Day". Fainá is optionally served de orillo or del medio, which means from the border and from the center, because slightly irregular baking is made from to the meniscus of the liquid dough, making it thicker at the center, resulting different textures, more creamy or more crispy akin to the choice.[7]
In
See also
Media related to Farinata at Wikimedia Commons
- List of pancakes
- Cuisine of Liguria
- Cuisine of Provence
- Argentine pizza
- Papadum
References
- ISBN 9781784770105. Retrieved July 24, 2018.
- ISBN 978-2-84521-063-9.
- ^ Yotam Ottolenghi (14 November 2014). "Sheer poetry: Yotam Ottolenghi's chickpea flour recipes, from farinata to chickpea pancakes". The Guardian. Retrieved 4 February 2016.
- ^ "A Brief History of Socca, France's Chickpea Pancake". February 2017.
- ^ La calentita Archived 2007-12-19 at the Wayback Machine, afaulxbriole.free.fr.
- ^ Booth, Amy. "Buenos Aires' unusual pizza topping". www.bbc.com. Retrieved 2022-05-10.
- ^ "El Fainá cumple 93 Años en Uruguay. El 27 de agosto es el día del auténtico fainá - Montevideo Portal - www.montevideo.com.uy". Montevideo.com. Retrieved 4 February 2016.
- ^ "Ligurian Chickpea Pancake Recipe (Farinata)". The Spruce. Archived from the original on 2010-02-17. Retrieved 2018-02-05.