Chickpea flour cake with sweet sour Eggplant and Oven-Roasted Tomatoes: a colorful and tasty vegetarian dish for
'Farinata', 'cecina', 'torta di ceci' (chickpea cake), are just some of the different ways to call (and cook) this exquisite baked product, which today we offer you in a more complete and colourful version.
Chef Sara Lai combines the Cecina with roasted tomatoes and sweet and sour aubergines, making this dish a complete dish that can also be presented as a different kind of aperitif.
Today wine expert Filippo Bartolotta pairs cecina, as it is called in Tuscany, with a Tuscan wine: a wonderful Primocolle, Villa Cerna di Cecchi.
Chickpea Torta with sweet-and-sour Eggplant and Oven-Roasted Tomatoes Ingredients:
For 4 servings:
Chickpea Flour Torta base:
Chickpea flour 200 grams
Water 200 ml2
Extra-virgin olive oil 50 grams
Salt as needed
Rosemary (Branch) as needed
Oven-roasted Tomatoes for Chickpea Torta:
Tomato 3
Rosemary (Branch) as needed
Thyme (Stalk) as needed
Basil (Leaves) as needed
Garlic Cloves 1
Extra-virgin olive oil as needed
Smoky Eggplant Purèe:
Eggplant 2
Yellow Onion 1
Thyme (Stalk) as needed
Garlic Cloves 1
Extra-virgin olive oil as needed
Salt as needed
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