Cecina (Chickpea pie)


750 gr of tap water
250 gr of chickpea flour
1 table spoon of extra virgin olive oil
1 tea spoon of salt
2 twigs of rosemary

Remove the leaves of rosemary from their twig and finely mince them with a mezzaluna. In a bowl put the chickpea flour and gradually add the water, mixing well and breaking any lump. Add the salt, the minced rosemary and the olive oil. Stir well and leave it to rest. After two hours stir again and leave it to rest. Pre-heat a wood burning oven or an electric oven. After another hour stir very well and pour the mixture on a thick cupper tin of  50 cm of diameter. Bake for 10 minutes at a temperature of 220 ° C. When the sides of the pie start getting well brown take it out of the oven. Serve with some salt and pepper on top.

At our cooking school we will teach you how to make the best cecina ever !


2 thoughts on “Cecina (Chickpea pie)

  1. Thank you for sharing this recipe. I have a question about it. Are your amounts correct for the water and the chickpea flour? I’ve been looking at a lot of recipes for cecina and I’ve never seen one with three times as much water as chickpea flour. Thank you.

    • Hi Dave! Yes, the amounts are coorect. 1 to 3 is the ratio chickpea flour / water. This is the correct recipe for baking cecina in a real stone oven where temperatures of 420-440°C can let the water evaporate very fast so you can get a crunchy and nicely brown cecina. In case of electric oven you can reduce the amount of water, as otherwise your cecina would remain very soft and watery.
      If you want to meet the best cecina maker in our area and learn all about it: http://www.ariannandfriends.com/pizza-class-in-tuscany.htm

      Saluti dalla Toscana

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