Cecina recipe
During summer holidays in Pisa my wife an me booked a food tour. A local guide took us to some well chosen local restaurants for — you would have guessed it — traditional Tuscan food. At one place we got a very simple snack: Cecina. It’s made of only a few ingredients: chickpea (“ceci” in Italian), water, oil and spices. Since my sister is gluten intolerant, I wanted to try to reproduce this at home. Here’s my trial.
Tools & ingredients:
- round tray with a diameter of 25cm
- chickpea flour (160g)
- water (500ml)
- olive oil (5 tablespoons)
- salt (1 teaspoon)
- pepper and rosemary for topping
Steps to follow:
- Mix flour and water to a smooth batter
- Add salt and half of the olive oil
- Let the batter rest for 2h
- Heat oven to 270°C (more would probably be better)
- Sprinkle the rest of the olive oil onto the tray
- Put the empty tray with just the oil into the oven for 1 minute
- Pour the batter onto the hot and oily tray
- Bake for 25 minutes
- Serve warm and sprinkled with pepper and rosemary
This recipe will produce rather thick cecine. If you want to close the gap to the Tuscan original, use a larger tray or less batter (bake only for 20min).