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Last year's trip to France and Italy - Forno Bravo Forum: The Wood-Fired Oven Community



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You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Last year's trip to France and Italy

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  • Last year's trip to France and Italy

    I was in France last year and saw many wood fired ovens cooking a dish called socco - a chickpea flour flatbead - at many markets.

    If you want to experiment making it, it doesn't seem that difficult. I would imagine you can make the batter by pureeing chickpea's in a blender with water until a thin pancake batter consistency it achieved, then add a good slug of olive oil and salt and pepper to taste.

    Would go great with a tapenade.

    When we went to Italy, it seemed everyone had a Tuscan Grille:

    But we saw a few wood fired ovens too:

    I would include more, but I am limited to how many images are in 1 post

    Ohh well, enjoy.

  • #2
    Re: Last year's trip to France and Italy

    Here are a few more images:


    • #3
      Re: Last year's trip to France and Italy

      Socca is also known as cecina in areas of Tuscany. Very tasty!

      Basic recipe is:
      - 500 grams of chickpea flour. You can make your own from dried chickpeas in a food processor.
      - 1 liter of water
      - 2 t salt
      Mix it up and let it sit and soak for 4 hours to a day.
      Put olive oil in a large, shallow pan - enough to float the cecina batter
      Pour in the cecina batter - fill it but only barely - you want it THIN - maybe 1/16 inch thick.
      Bake in a 400 degree oven or hotter - up to a WFO.
      Sprinkle with some coarse sea salt (such as fleur de sel or Maldons).

      I prefer home ground garbanzo flour for its uneven grind. Commercial garbanzo flour is IMO too fine and smooth.

      Last edited by texassourdough; 07-11-2011, 04:00 AM. Reason: add COARSE to the sea salt and give examples