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Cecina
A recipe from Tuscany
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butter, for greasing
170 g (1½ cups) chickpea flour
2 tablespoons olive oil
salt and pepper
Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a large ovenproof dish with butter.
Pour 500 ml (2 cups) water into a large bowl and gradually add the chickpea flour, stirring constantly. Stir in the olive oil and a generous pinch each of salt and pepper.
Pour the batter into an oven-proof sauté (frying) pan or cake tin — the batter should not be more than 1 cm (½ inch) deep.
Bake for about 20 – 25 minutes, until the top is golden brown. Transfer to a serving plate and sprinkle with pepper.
Serve hot.
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Preparation time:
10 minutes
Cooking time:
20 – 25 minutes
Serves 4 – 6
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