Recipes
Cecina Recipe (chickpea flatbread)
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Starters
Photo © Serena Angelini
Cecina (torta di ceci or farinata) is a pizza shaped snack made with chickpea flour and water. It's a traditional food from Pisa and Livorno that you can also find in many other cities of the Tyrrhenyan coast: in La Spezia it’s called ‘farinata’, in Savona ‘fainà’ and in Nice ‘soccà’. Here is Serena Angelini (Pici e Castagne) recipe:
Ingredients
- Chickpea flour 200 g,
- Cold water 500 g,
- Salt,
- Extra virgin olive oil,
- Ground pepper.
Preparation
1.
Dissolve the flour in the cold water stirring continuously in order to avoid lumps,
2.
Leave the mixture to stand for a couple of hour.
3.
Remove the foam on the surface
4.
Preheat the oven to 220° C
5.
Add a pinch of salt and a drizzle of extra virgin olive oil
6.
Oil a baking pan and add the batter (thickness= 1 cm)
7.
Bake for about 40 minutes
8.
Add the pepper, cut into squares, serve and...enjoy!
