{"id":694,"date":"2011-01-26T16:21:23","date_gmt":"2011-01-26T16:21:23","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=694"},"modified":"2011-01-26T16:21:23","modified_gmt":"2011-01-26T16:21:23","slug":"socca-ou-farinata","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=694","title":{"rendered":"Socca ou Farinata"},"content":{"rendered":"<p>La Socca est la forme ni\u00e7oise de cette galette de pois chiches tandis que la Farinata se sert en Ligurie<\/p>\n<p>Pour une grande plaque \u00e0 four<br \/>\nQuelques heures \u00e0 l&rsquo;avance, verser 400 g de farine de pois chiches tamis\u00e9e dans un plat, ajouter progressivement de l\u2019eau froide en \u00e9vitant les grumeaux (entre 6 dl et 1 lit). La consistance est celle d\u2019une p\u00e2te \u00e0 cr\u00eapes.<br \/>\nAjouter 1\/2 verre d&rsquo;huile d&rsquo;olive et une petite cuill\u00e8re \u00e0 soupe de sel.<br \/>\nLaisser reposer \u00e0 temp\u00e9rature ambiante.<br \/>\nFaire chauffer le four \u00e0 temp\u00e9rature maximale avec la plaque du four \u00e0 l\u2019int\u00e9rieur.<br \/>\n1 \u00e0 2 min avant de verser la p\u00e2te. Huiler la plaque et la remettre au four.<br \/>\nVerser rapidement la p\u00e2te sur la plaque afin que celle-ci ne se refroidisse pas trop.<br \/>\nPour la Socca la p\u00e2te aura env 2-3 mm sur une \u00e9paisseur, jusqu\u2019\u00e0 5 mm pour la Farinata.<br \/>\nHuiler l\u00e9g\u00e8rement le dessus, saupoudrer de romarin s\u00e9ch\u00e9; enfourner. Ou alors sans romarin et on poivrer g\u00e9n\u00e9reusement \u00e0 la sortie du four.<br \/>\nD\u00e8s que la socca commence \u00e0 griller et se colorer en formant une cro\u00fbte plus fonc\u00e9e sur les bords, voir \u00e0 bruler l\u00e9g\u00e8rement c&rsquo;est pr\u00eat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Socca est la forme ni\u00e7oise de cette galette de pois chiches tandis que la Farinata se sert en Ligurie Pour une grande plaque \u00e0 four Quelques heures \u00e0 l&rsquo;avance, verser 400 g de farine de pois chiches tamis\u00e9e dans un plat, ajouter progressivement de l\u2019eau froide en \u00e9vitant les grumeaux (entre 6 dl et [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,23,25,36,134,135],"tags":[6],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/694"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=694"}],"version-history":[{"count":1,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/694\/revisions"}],"predecessor-version":[{"id":695,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/694\/revisions\/695"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}