Cecina is a recipe with ancient origins, widespread throughout Italy. A humble dish, a low savory pie: simple to prepare, quick, hearty, and very tasty. Everyone loves it. It can be enjoyed as an appetizer, vegan main course paired with vegetables, savory snack…
It is made with few ingredients: water, chickpea flour, extra virgin olive oil, salt.
Two cooking methods I alternate in my kitchen:
– ON THE STOVE: ready in 10 minutes.
– IN THE OVEN (electric or wood-fired).
If the quick preparation (without resting) causes bloating, it’s better to let the cecina batter rest for a few hours before cooking it.
Recipe for everyone: gluten-free, egg-free, yeast-free, milk-free.
Perfect for celiacs and lactose intolerant.
Other names it is called by in various Italian regions: Pisan cecina, five and five, fainà, fainè, Sassarese faine, farifrittata, chickpea farinata, Genoese farinata, Ligurian farinata, Piedmontese socca, chickpea cake, Livorno cake…
SEASONALITY of chickpea flour: available all year round.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 2 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian Regional
- Energy 353.50 (Kcal)
- Carbohydrates 28.91 (g) of which sugars 5.43 (g)
- Proteins 11.20 (g)
- Fat 22.01 (g) of which saturated 3.01 (g)of which unsaturated 2.24 (g)
- Fibers 5.40 (g)
- Sodium 229.79 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cecina on the stove (2 pancakes d.20 -22)
- 3/4 cup cups chickpea flour
- 3/4 cup cups water
- 2 tbsp extra virgin olive oil (about 1 oz + for greasing the pan)
- to taste salt
Tools
- Bowl
- Whisk
- Crepe Pan or shallow baking tray
- Slotted Spoon
Cecina on the stove
In a bowl, place the chickpea flour (3/4 cup) and the salt.
Pour a little water at a time (for a total of 3/4 cup) and mix with a hand whisk (to avoid forming lumps).
Add two tablespoons of extra virgin olive oil and continue mixing to emulsify it. Optionally add a pinch of spices: dried basil, cumin, curry, turmeric, paprika, pepper, chili, oregano, rosemary, thyme…
Heat a non-stick pan d.22 with a drizzle of oil and pour half the batter.
When the edges of the pancake dry up, lower the flame. When the surface of the chickpea farinata has dried and the edges firm up, turn it over and finish cooking on the other side.
Ingredients
– 1 cup chickpea flour
– 1 3/4 cups water
– 3 tbsp extra virgin olive oil (1.4 – 1.8 oz)
– to taste fine salt
Procedure
Dissolve a little salt in the water (1 3/4 cups).
In a bowl, dissolve 1 cup of chickpea flour with half the water, mixing with a whisk. Then add the remaining water and continue mixing until forming a smooth batter.
Cover everything and let it rest (at room temperature in winter – in the refrigerator in summer), for at least 2 hours or even an entire night (recommended resting time is 4 – 5 hours).
After resting, remove any foam that may have formed on top with the slotted spoon. Add 3 tablespoons of extra virgin olive oil and mix everything.
Pour the batter into a greased oven tray d.26 (if using a silicone tray, greasing is not necessary). Sprinkle with some cumin or chopped rosemary.
Bake in a preheated static oven at 428°F (in a ventilated oven at 392°F) for about 15 minutes, on a high rack, or until a golden crust forms on top.
Serve hot with a sprinkle of freshly ground pepper (or chili or paprika).
PAIRINGS – What to eat chickpea farinata with?
– with boiled vegetables (broccoli, carrots, chicory, cauliflower, chard, green beans, potatoes, peas, pumpkin…): add the chopped vegetables to the batter and then cook.
– with raw vegetables (artichokes, onions, peppers, tomatoes, leeks, red radicchio, pumpkin, zucchini…): pour the batter into a greased pan and top with preferred vegetables in small pieces or thin slices.
– with leftovers of pasta, sauces, cooked vegetables: heat the vegetables in a small pan (low and non-stick) and then pour the chickpea batter over them. Then cook and flip to finish cooking.
Try it with guacamole.
Pair with a good glass of red wine or cold beer.
LIGHT Version
For a light version, use less oil.
Cecina is also great for a plant-based and protein-rich breakfast.
Chickpea farinata is a fit and healthy recipe recommended by Dr. Franco Berrino (healthy eating to prevent cancer) and Dr. Mozzi (blood type diet).
CURIOSITIES
Why let the cecina batter rest?
– to rehydrate the chickpea flour
– to make it more digestible and avoid bloating problems
Why not use lids when cooking chickpea farinata?
– farinata needs to dry out, while covering it with a lid makes it moist
What is the testo?
It’s a tinplated copper baking tray traditionally used for cecina cooking.
To simulate wood-fired OVEN cooking
Preheat the static electric oven to 482°F and keep it at maximum temperature for at least 15 minutes. Place the tray (testo) in the oven for five minutes at 482°F, then take it out, grease generously with extra virgin olive oil, and pour the cecina liquid into it. Bake on the upper part of the oven and after about 10 minutes, turn on the grill. Check the cooking, the total time will be about 20 minutes.
HERE is the technique for cooking chickpea farinata in a wood-fired oven.
