CHICKPEA FLOUR PIE
Cecina is a dish that I rarely make, perhaps because I always forget to soak the chickpea flour with water the night before …… but it is a dish that I never fail to do for some of my friends, Rami and Tali, as they are so fond of it that every time they come to see me now it’s a must !!!!
But what is Cecina? It is a focaccia of chickpea flour, thin and baked in the oven, which probably dates back to the Etruscans, who were big consumers of chickpeas.
Many claim that it originated from Ligurian “farinata”, and it is therefore no coincidence that in the Lunigiana area it is still called with this name. Descending along the coast, towards Carrara, they call it “Hot, Hot”, which is also the best way to taste it. In Livorno it becomes the “5 and 5”, which stands for “5 lire of Cecina and 5 lire of schiacciata”, because to the Livorno people like it as a filling of the schiacciata or a sandwich, while in Versilia and in the Pisano it is simply “cecina”.
With the same ingredients but with a different cooking method, in Sicily it takes the name of “Panelle”.Here is my recipe, that I made today decorating the dish with the wonderful rosemary flowers that my garden gave me
- 300 gr. Chick pea flour
- 1lt cold water
- 6 dessert spoons Extra Virgin Olive Oil
- Salt and Pepper
- Fresh Rosemary
In a large bowl mix the water with the chickpea flour, whisk well with a whisk in order to dissolve any lumps. It is preferable to do this operation the day before.
Turn on the oven to 220 degrees, stir the liquid, add the oil, salt and pepper. Turn everything out into a low metal pan (I generally use 2 round medium pans) and bake for about 30 minutes, they must brown slightly, then remove from the oven and when it is still hot, sprinkle with coarse salt, a generous amount of ground pepper and finally the rosemary.