RECIPE OF THE WEEK
CECINA
(Italian flatbread made with chickpea (garbanzo) flour. From Lucca, Pisa, and Livorno in the region of Tuscany.)
1 cup chickpea (garbanzo) flour
2 cups water
2 TSP olive oil
Dash salt & pepper
Mix the batter (it is very watery) and let set for 2-4 hours.
Fire your oven to 400º so that it is hot and ready for fire-in-the-oven
cooking. This is a good brick oven recipe
because it cooks best with top and bottom heat.
Pour a liberal amount of oil in a baking sheet with 1″ (or so) sides.
Add enough batter to make a 1/4″ – 1/2″ thick flatbread, and bake at 400º
for 10 minutes. It should be brown on top. Cut and drizzle with olive
oil, and serve immediately.
Chickpea flour is both healthy and a good source of protein.
Advertisement
