The traditional Tuscan cecina is a humble dish typical of peasant cuisine that has relatives and different names not only in Tuscany but also in various parts of Italy: in Liguria (where it originated) it is known as farinata, in Livorno as 5 and 5 or chickpea cake, in Sardinia as fainè… in short, many names but one preparation! The recipe I leave here is from my dear friend Grazia, now an official part of my family’s recipe book!
This traditional dish is naturally vegan, gluten-free, and has a low glycemic index. It is perfect as a main course but also as an appetizer or picnic dish. In short, it is easy, versatile, and healthy! What more could you want!
I suggest you take a look at these links for easy and traditional dishes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: All seasons
Ingredients
The ingredients of traditional Tuscan cecina are economical and typical of humble peasant cuisine, not only in Tuscany; legumes were the main source of protein and turning them into flour allowed for more satisfying dishes suitable for convivial moments.
- 1 1/2 cups chickpea flour
- 2 1/2 cups water
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp fine salt
- A few sprigs rosemary
- 1 pinch black pepper (optional)
Tools
- 1 Bowl
- 1 Baking pan
- 1 Baking paper
- 1 Plastic wrap
- 1 Whisk
Steps
Making the batter for traditional Tuscan cecina is very easy. The only precaution to take concerns the mixing of the flour with the water and the resting time. But let’s take it step by step and see in detail how it’s done.
Sift the chickpea flour into a bowl.
Add the salt and mix it very well with the chickpea flour using a whisk or a fork.
Start adding the water.
This step is perhaps the most difficult because it must be done gradually.
Using a whisk, mix well the first part of the water creating a dense batter
Keep adding more water while stirring to make the mixture softer.
Add more water. At this point, the mixture will start to become very liquid and fluid.
Finish with the last part of the water and give one last stir.
Drizzle in half of the oil (40 g) while stirring.
Finish with a vigorous mix.
Cover with plastic wrap or (as in my case) a silicone lid.
Add a dishcloth and let it rest for at least 2 hours, stirring occasionally.
Wet the baking paper under running water, squeeze it well, and place it on the baking tray, making it adhere.
Gently pour the mixture into the baking pan.
The traditional Tuscan cecina is almost ready to be baked, just a few steps left!
Pour the reserved oil (40 grams) into the mixture.
Gently stir it with a fork to spread it over the entire mixture.
Finish with the rosemary.
After preheating the oven to 350°F, place the pan in the hot oven. Be very careful because the mixture is really liquid and might spill out of the pan. Bake for 30/35 minutes or until a crust forms on the surface. Remove from the oven and let it cool for at least half an hour. This will allow the cecina to firm up. Sprinkle with a little pepper before serving.
Storage and Tips
The traditional Tuscan cecina might be even better hours after cooking, as the flavors meld together. For this reason, it can be stored in the fridge for a couple of days covered. It will be enough to reheat it quickly in a pan to make it crispy again. Cecina is also perfect as a filling for a sandwich (as they do in Livorno) as well as eaten on its own! If you liked this recipe, come tell me on Instagram!
