Farinata
| Aŋa yitaalombile | pancake  |
|---|---|
| Native label | farinata |
| Country of origin | Italy, France |
| Made from material | besan, olive oil, koɔ, chickpea |
Farinda ((Italian: [fariˈnaːta] ) socca ( Occitan: [suˈka]) bee farinta di ceci e la pare kaŋa, naŋ e sɛnsɛ kaŋa boore ba naŋ maŋ de chickpea zɔŋ a maale ne. A e la bondirii mine boore ba naŋ maŋ dire a wagere zaa a northwest naŋ be a Mediterraneamn paaloŋ a coast poɔ. A Liguria poɔ a yuori la farinata, a Nice socca ane aTuolon cade paaloq poc. A Oran, algeria poɔ o e la boŋkpokpo, French mere na poɔ la ka o da piili, ka neɛzaa da baŋ ka ba boɔlɔ calentica, naq be a tembɛrɛ poɔ naŋ be a Buenos Aires, Argentina, ane Montevideo, Uruguay, a tenne ama poɔ la ka ba baŋ ka o e faina ka ba maŋ de di ne pizza.
Yoe
[maaleŋ | Maale eŋ yizie]A Italian poɔ, a bondirii ama la ka ba boɔlɔ farinate (zɔŋ la ka ba maŋ de maale) kyɛ ka Ligurian, a zuo a zaa Genoese kɔkɔɛ, a yuori na ba naŋ ko la faina (Ligurian : [fajˈnaː]) a Carrara poɔ, ane Massa poɔ ba boɔlɔ o la calda (lit toloŋ toloŋ) ka Tuscany cecina bee torta di ceci [1](lit. 'chickpea pie') ane Sardina faine naŋ zaa na kyɛre.[2]
A Nice poɔ,ane a Apple Maritimes poɔ, ba boɔlɔ o la ka socca ane a Var poɔ ba meŋ boɔlɔ o la lɛ, a zuo a zaa Toulon poɔ, o meŋ e la bone ba naŋ baŋ ka o di cade, a Occitan pascade poɔ ona la e ba saaŋkompare bone ba naŋ maŋ de di ne ba Easter (Pascas in Occitan).[3]
Saadayel
[maaleŋ | Maale eŋ yizie]A bondirii yiibu zie meŋa e la zie neɛzaa na ba baŋ. A neŋkoraa kaŋ naŋ baŋ a yɛlɛ ama ka a kɔɔre yeli ka laŋgbuli sogyɛre mine la wane a bondirii ama, ka ba da sɛ chickpea zɔŋ[4] ama sege kaŋa poɔ. Farinata mannoo wuli ka a e la Liguria yeŋ poɔ bondirii.[5]
A bondirii ama maalo sobie
[maaleŋ | Maale eŋ yizie]Farinata e la boma banaŋ maŋ maale yi ne chickpea flour poɔ amaŋ de koɔ a pulli ne a paale olive kaaŋ a de maale ne batter. Ba maŋ de a la kyire eŋ selba poɔ a maale ka a waa ŋa sɛnsɛ ka tegeroŋ a seŋ ŋa 4mm kyɛ o maalo ba maŋ kɔɔre, o maŋ de la mitiri feeŋ lɛ, saaŋkonnoŋ wuli ka o maalo maŋ e la yeŋ poɔ, nansaala sɛnsɛ laa maala poɔ la ka ba maŋ maale o. ba maŋ baŋ de la rosemary sɛlemaane[6] ane mane nyɛnnoo a maale ne. saaŋkompare poɔ, farinata maŋ poŋi o la eŋ waaloŋ mine ka o taa koŋkobo ata, kyɛ o diibu maŋ (ba boɔrɔ teraa) o maŋ be la labile lɛ poɔ a pale ne semaamaara. Ziiri mine, a Italy paaloŋ poɔ, Tuscany, saaqkompare poɔ, ba boɔlɔ o la Cecina. ( kyɛ yi a Italian yelbie poɔ 'chickpeas', ceci))- ba maŋ de maale ne la Focaccia (naŋ be a Pisa meŋa poɔ) bee a slices ane a boroodo soga poɔ, ana la meŋ e a Livorno saaŋkompare bondirii. Gbɛɛ yaga a vegan ane a gluten la ka ba maŋ de di ne.
Irigiŋ puobu
[maaleŋ | Maale eŋ yizie]
Socca e la bondirii naŋ e a southeastern naŋ be a French saaŋkompare poɔ. A zuo zaa a Nice[7] teŋɛ poɔ bee paaloŋ poɔ. O naŋ ne o zu meŋa la ka ba naŋ boɔlɔ ka farinata, aneazaa ka a maaloo taa la tɛɛtɛɛ. A meŋ na baŋ sɛ la a nansaala sɛnsɛ maale kuri laa ŋa poɔ, o yɛloŋ ane o sigibu zaa maŋ eŋa bonyeni. A peɛle Toulon ane Marseille poɔ, farinata yuori na baŋ be la a cade eŋɛ.
A Algeria, karantika yitaa ne bondirii. O e la bone ba naŋ maŋ di o toloŋ a su cumin ane harissa.[8]
A Argentina ane a Uruguay poɔ, ( a be a Ligurian noba tuturi naŋ wa zeŋ a be a yuomo 19th ane 20th saŋa na poɔ a naŋ wanna zenɛ) farinata neŋ la ka ba baŋ ka o e faina, ona neŋ a Genoeses yuori meŋa yietaa ne faina. O e la bone naŋ pore kyɛ gbɛɛ yaga ba maŋ d e dɔgele la pizza zu a di (a caballo).[9]
A Uruguay poɔ ba boɔlɔ la el faina, ba boɔlɔ o la faina a Argentina, o e la saaŋkompare bondirii, o e la bondirii kaŋa bale saama naŋ wane a yi 1915 yuomo. Sakyɔrɔ kyuu beri lezare ne a ayɔpoi poɔ ka ba boɔlɔ Faina beri. Faina e la diibu maŋ e la ka fooŋ wa boɔrɔ, de orillo bee del medio, lɛ wuli ka a piili tɔribogo ane a soga poɔ, bonso o maŋ maale la yi a meniscus zɔŋ koɔ poɔ, a maŋ soŋ la ka o taa tegeroŋ a soga poɔ,[10]
A Gibraltar poɔ, ba baŋ o la ka ba boɔlɔ Calentita, ka banaŋ wa sɛ o bee a panissa a wa nyɔge kyeeŋ. Ba maŋ di o la o yoŋ tɛgɛ ka bonzaa ba dɔgele o zu. A Gibralter poɔ ba de o la ka o e a tendaazaa bondirii.[11]
Kaa nyɛ
[maaleŋ | Maale eŋ yizie]· Cuisine of Liguria
· Cuisine of Provence
· List of pancakes
Sommo Yizie
[maaleŋ | Maale eŋ yizie]- ↑ Scarpaleggia, Giulia (2023). Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals. Artisan. p. 179. ISBN 978-1648290565.
- 1 2 De Blasi, Federico (26 June 2026). "Tracing one delicious snack around the Mediterranean showed me that modern borders are absurd". The Guardian.
- ↑ Marmottans, Tony (2000). Toulon et son histoire du Moyen Age à la Belle Epoque (in French). Autres temps. ISBN 978-2-84521-063-9.
- ↑ Rosie Whitehouse (2016). Liguria. Bradt Travel Guides. p. 35. ISBN 9781784770105.
- ↑ Ruth Rogers; Sian Wyn Owen; Joseph Trivelli; Rose Gray (2018). Cookbook River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant. Knopf Doubleday Publishing Group. p. 59. ISBN 9780525521310.
- ↑ 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". BBC. Retrieved 2022-05-10.
- ↑ "El Fainá cumple 93 Años en Uruguay. El 27 de agosto es el día del auténtico fainá - Montevideo Portal". 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.