Farinata

Farinata
pancake ^(en)
Kayan haɗi	gram flour ^(en) olive oil ^(en) ruwa
Kayan haɗi	chickpea ^(en) , gram flour ^(en) , olive oil ^(en) da ruwa
Tarihi
Asali	Italiya da Faransa
Said to be the same as ^(en)	socca ^(en) da Farinata di ceci ^(en)

Farinata
pancake ^(en)
La Farinata di ceci.jpg
Kayan haɗi	gram flour ^(en) olive oil ^(en) ruwa
Kayan haɗi	chickpea ^(en) , gram flour ^(en) , olive oil ^(en) da ruwa
Tarihi
Asali	Italiya da Faransa
Said to be the same as ^(en)	socca ^(en) da Farinata di ceci ^(en)

hoton farinta

Farinata, socca, torta di ceci, ko cecina wani nau'in bakin ciki ne, maras yisti pancake ko gauraye da aka yi daga chic. Ya kuma samo asali ne daga Genoa kuma daga baya ya zama abinci na yau da kullum na Tekun Ligurian, daga Nice zuwa tsibirin Sardinia da Elba. Hakanan yana da kama da a Gibraltar, inda ake kiransa calentita.

Tarihi

Ba a san asalin tasa ba. Wani labari na asali ya ce rukunin sojojin Romawa ne suka kirkiri farinata da suka gasa fulawa a kan garkuwa.^[1]

Sunaye

A cikin daidaitaccen Italiyanci, ana kiran tasa farinata ("wanda aka yi da gari") yayin da yake cikin Ligurian, musamman a yaren Genoese, yana tafiya da sunan fainâ. A Nice da Cote d'Azur, ana kuma kiranta socca, a Tuscany, cecina ("wanda aka yi da chickpeas") ko torta di ceci ("chickpea pie") kuma a cikin Sardinia fainè. A cikin Uruguay da Argentina an shahara sosai kuma ana kiranta fainá.

Hanyar dafa abinci

Ana yin ta ne ta hanyar zuga garin kasuwar a cikin ruwa da man zaitun a hada da ruwa da man zaitun a samu batter,^[2] a zuba a cikin kasko don yin pancake mai kauri mai kauri 4mm, sai a gasa shi na ’yan mintuna, bisa ga al’ada a cikin tanda a budadden gwangwani a cikin kwano. -plated tagulla baking kwanon rufi. Farinata za a iya dandana tare da Rosemary, barkono da gishiri na teku. A al'adance ana yanka farinata zuwa yankan yankan triangular marasa tsari, kuma a ci (ba tare da toppings ba) akan ƙananan faranti tare da barkono baƙi na zaɓi. Wani wuri a Italiya - bisa ga al'ada a Tuscany, inda ake kira cecina (daga kalmar Italiyanci don chickpea, ceci) - ana amfani da shi a cikin ƙananan focaccia (yafi a cikin Pisa) ko tsakanin gurasa biyu, kamar yadda yake a al'ada a Livorno. Ana sayar da shi a pizzerias da gidajen burodi.

Bambance-bambancen Italiyanci

A bakin tekun Tuscan, kudu da Liguria, musamman a lardin Pisa, Livorno, Lucca, Massa Carrara cecina ko, a Livorno, torta (di ceci) ana gasa (ba tare da Rosemary da ake amfani da shi don toppings ba).

A Sassari, Sardinia, saboda alakar tarihi da Genoa, la fainé genovese (genoese fainé), abinci ne na yau da kullun.

A lardin Savona (kusa da Genoa), ana amfani da sigar farinata da ake kira farinata bianca (fararen farinata). Ana yin shi da garin alkama maimakon garin kaji.

Sunan panissa ko paniscia a cikin Genoese yana nuna wani ingantaccen dafaffen irin lemun tsami, wanda aka yi shi da kayan abinci iri ɗaya da farinata. Ana iya yanke shi cikin tube da soyayyen, wanda ake kira panissette.

A cikin Genoa, bambance-bambancen farinata sun haɗa da wani lokacin albasa ko artichokes, amma mafi shahararren girke-girke na asali shine fainâ co i gianchetti ("farinata with whitebait"), a wasu lokuta da wuya a samu saboda ka'idodin kamun kifi, amma a al'ada ana ganin shi a matsayin babban fainâ. .

Bambance-bambancen Faransanci

Socca na Nice kuma aka sani da La Cade a Toulon

Socca, yana fitowa daga cikin tanda, a cikin tsohon garin Nice, a kan Riviera na Faransa

Yanke socca a kasuwa mai kyau

• Socca [fr] kuma ƙwararre ce ta abinci na kudu maso gabashin Faransa, musamman a cikin birnin Nice da kewaye,^[3] kuma kusan iri ɗaya ne da farinata, wasu sun ce yanayin ya ɗan bambanta. Ana iya toya shi akan farantin jan karfe mai gwangwani fiye da mita daya a diamita.
• A kusa da Toulon da Marseille, kuma yana yiwuwa a same shi a ƙarƙashin sunan cade.
• Panisse kwararre ne na Marseille, kuma irin tasa ce, amma ya fi kauri, kuma yawanci ana yanka shi cikin murabba'i da soyayyen.

Wani wuri

A Aljeriya, karantita wani irin abinci ne wanda ya shahara sosai. Ana ba da shi da zafi kuma a sanya shi da cumin da harissa.^[4]

A Argentina da Uruguay (inda dubban mutanen Ligurian suka yi hijira a tsakanin ƙarni na 19 zuwa na 20) farinata ana kiransa fainá, kama da ainihin sunan Genoese fainâ. Ana yawan cin shi a saman pizza (a caballo).^[5]

A Uruguay, "el fayná" (wanda ake kira "la fayná" a Argentina) ana daukarsa a matsayin abincin gargajiya na Uruguay, wanda baƙi suka kawo a 1915, har 27 ga Agusta an kira "Ranar Fainá".^[6] Man zaitun, mai tsada, ba lallai ne a yi amfani da shi ba; za a iya amfani da wasu kayan lambu mai, wanda ke shafar ɗanɗanon ɗanɗano.

A Gibraltar, inda wani muhimmin yanki na yawan jama'arta ya fito daga asalin Genoese, ana san shi da calentita lokacin da aka toya ko panissa lokacin soyayyen. Yawancin lokaci ana cin su a fili, ba tare da wani abin toppings ba. Ana ɗaukar waɗannan a matsayin jita-jita na ƙasar Gibraltar.^[7]

A Indiya, dal (kalmar pulses) "chila" (lafazin "cheela") ko besan (kalmar garin kajin kaji) "puda" (lafazin "poora"), ya danganta da yankin, irin wannan tasa ce ta yin ta. dafa chickpea (ko wani bugun jini) fulawa da ruwa akan kaskon mai mai. Kayan lambu irin su albasa, kore chili, kabeji da ganyaye da kayan kamshi irin su coriander kuma ana saka su a wasu nau'ikan shirye-shiryen.

Manazarta

1. Rosie Whitehouse (2016). Liguria. Bradt Travel Guides. p. 35. ISBN 9781784770105. Retrieved July 24, 2018.
2. Yotam Ottolenghi (14 November 2014). "Sheer poetry: Yotam Ottolenghi's chickpea flour recipes, from farinata to chickpea pancakes". The Guardian. Retrieved 4 February 2016.
3. "A Brief History of Socca, France's Chickpea Pancake". February 2017.
4. La calentita Archived 2007-12-19 at the Wayback Machine, afaulxbriole.free.fr.
5. Booth, Amy. "Buenos Aires' unusual pizza topping". www.bbc.com (in Turanci). Retrieved 2022-05-10.
6. "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.
7. "Ligurian Chickpea Pancake Recipe (Farinata)". The Spruce. Archived from the original on 2010-02-17. Retrieved 2018-02-05.