I was in Italy for a 2-week vacay with the family. My wife is celiac and we are all vegetarians, so while looking for a quick bite to eat, we came acr...
If you adore chickpeas, this crispy flatbread cake is made for you! A classic dish from the Tuscan town of Livorno, chickpeas shine through in this genuine Italian baked good. While not made with flour, this classic is made instead with chickpea flour, so is a great solution for any eater with any specific dietary needs.
A very low flatbread, it's a perfect match with marinated eggplant, a classic vegetable-based recipe in the heart of Tuscany - actually, while Livorno is the most commonly associated city as the birthplace of Cecina, it's actually a hotly contested dish between Livorno and Pisa. The delicate flavor of Cecina is a lovely base for many dishes, and we love it with a wide assortment of seasonal veggies. How do you think you'll match it with your family's favorite dishes?
Whichever way you select, we're sure that your recipe will be an absolute success, because the Cecina base makes everything taste superb! Get ready to revel in your loved ones' joy for this amazing chickpea dish.
for 4 servings
Preheat oven at 250 degrees. Put all the water in a bowl, add all the chickpea flour, mix quickly and add the whole rosemary sprig to the mixture. Let sit at room temperature for an hour so that the chickpea flour absorbs the water, then remove the rosemary and stir vigorously with a whisk.
In the preheated oven, place a baking pan with a tablespoon of oil and leave it in for a couple of minutes; in the meantime add salt, oil and pepper to the mixture and mix again. Take the pan out of the oven, pour in the mixture and bake for 20-25 minutes at 250°.
Cut the tomatoes in half, lay them on a baking dish and add salt. Finely chop the fresh herbs and mix them with the oil in a small bowl, pour a teaspoon
of this mixture over each cherry tomato and add a sprinkle of black pepper. Peel the garlic, cut it into slices and place a garlic slice on each cherry tomato.
Bake at 200° for 20 minutes in the preheated oven.
Once cooked, let the cecina rest for about ten minutes and then cut it into squares or slices, place a cherry tomato on each piece of cecina and put it back
in the oven for 5-6 minutes at 180°. Plate and serve hot.
150 minutes 19 ingredients 415 kCal
David Monday 28th of December 2020
Cheap, vegan and gluten-free!
I was in Italy for a 2-week vacay with the family. My wife is celiac and we are all vegetarians, so while looking for a quick bite to eat, we came across Cecina. It is safe to say we could not wait to get home and make our own!