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Rosemary Cecina: Add fresh rosemary needles before cooking for an even more intense aroma.
Stuffed Cecina: Cut the cecina in half and stuff it with cheese, cured meats or grilled vegetables.
Spiced Cecina: Enrich the dough with a pinch of paprika, cumin or turmeric for an exotic-flavoured version.
FAQ
1. Can I prepare cecina without resting time for the dough?
It is possible, but resting time greatly improves the consistency and flavour, as it allows the chickpea flour to fully hydrate.
2. Can I use a fan oven?
Yes, but lower the temperature to 200°C to prevent the cecina from drying out too quickly.
3. Is cecina suitable for a vegan or gluten-free diet?
Absolutely! Cecina is naturally vegan and gluten-free, so it is perfect for those following these diets.
With this recipe, you can bring home a piece of Tuscan tradition, perfect to share with friends and family! Enjoy! 🍴Introduction
Cecina is a simple and genuine dish, typical of the Tuscan and Ligurian tradition. It is a thin focaccia made with chickpea flour, water, oil and salt, cooked in the oven to obtain a golden crust and a soft interior. Originally born as a poor food, today cecina is a delicacy loved by everyone, perfect to enjoy as a snack, appetizer or side dish.
Ingredients
For a standard baking tray:
250 g of chickpea flour
750 ml of water
50 ml of extra virgin olive oil
1 teaspoon of salt
Freshly ground black pepper (optional)
Instructions
Prepare the batter: Pour the chickpea flour into a large bowl and slowly add the water, stirring with a whisk to avoid lumps. Let the mixture rest for at least 4 hours (or overnight), covered with a clean cloth.
Add the other ingredients: Once the resting time is over, remove any foam on the surface, then add the salt and extra virgin olive oil, mixing gently.
Prepare the pan: Grease a low and wide pan with a drizzle of oil, then pour in the batter, distributing it evenly. The ideal thickness should be about 5 mm.
Cooking: Preheat the oven to 220°C. Place the pan in the oven and cook for 25-30 minutes, until the surface is golden and crispy. For an extra crust, pass the cecina under the grill for a couple of minutes.
Serving and storage tips
Serving: Cecina is best freshly baked, still warm and crispy. You can enjoy it on its own or enrich it with a pinch of black pepper and a sprinkling of rosemary.
Storing: If you have leftovers, store them in the refrigerator wrapped in cling film. To restore the crispiness, reheat them in the oven or on a non-stick pan.
Variations
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