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



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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