CECINA OR CAKE WITH CHICKPEA FLOUR


CECINA OR CAKE WITH CHICKPEA FLOUR

 samoa
  • Difficulty: 1
  • Cost: 1
  • Preparation: 3
  • Doses: 4

Cecina is the Pisan name, Torta is the Livorno name, but it is always delicious! This is the original recipe from my father-in-law, a Livornese transplanted to Pisa and married to a Pisan … better than that!

PLEASE NOTE: it is very important to use a flat pan, so that the cecina cooks evenly, the best would be to have the typical tin pan.

INGREDIANTS

  • 250 gr chickpea flour
  • 750 gr water
  • tablespoons extra virgin olive oil
  • salt
  • pepper

INSTRUCTIONS

  1. Sprinkle the chickpea flour into the cold water, slowly and using a whisk so as not to form lumps.
  2. Add the oil and a pinch of salt and let it rest for about two or three hours.
  3. Once rested, skim the mixture if necessary and stir it.
  4. Grease a flat, round or rectangular pan well and pour the dough, which will be quite liquid and should not be higher than 6-7 mm.
  5. Add a little more oil and bake in the oven at 250 ° for 20/30 minutes; after 20 minutes it will be better to start checking it, until a nice golden crust has formed.
  6. Pepper must be added when serving. In Pisa and Livorno it is anointed to eat it in small sandwiches called francesine, alone or together with roasted aubergines and put in oil seasoned with garlic and parsley or, as they say here, under pesto.

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