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.
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.
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