📝 About This Recipe
Hailing from the rugged coast of Tuscany, Cecina is a centuries-old masterpiece of simplicity, crafted from just four humble ingredients. This gluten-free delicacy boasts a mesmerizing contrast between its creamy, custard-like interior and a shatteringly crisp, copper-toned crust. Infused with high-quality olive oil and a hint of fresh rosemary, it’s a testament to the magic of Italian street food that is as nutritious as it is addictive.
🥗 Ingredients
The Batter Base
- 300 grams Chickpea flour (sifted to remove lumps)
- 900 ml Water (room temperature)
- 10 grams Fine sea salt
- 50 ml Extra virgin olive oil (plus extra for the pan)
Aromatics and Finishing
- 1 sprig Fresh rosemary (finely minced)
- 1 teaspoon Black pepper (freshly cracked)
- 1 pinch Flaky sea salt (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, add the sifted chickpea flour. Slowly pour in the water while whisking constantly to prevent any clumps from forming. The batter will be very thin and liquid, similar to heavy cream.
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2
Once smooth, whisk in the fine sea salt and 50ml of extra virgin olive oil until fully emulsified.
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3
Cover the bowl with a clean kitchen towel and let it rest at room temperature for at least 4 hours, or ideally up to 6 hours. This allows the flour to fully hydrate and the foam to settle.
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4
After the resting period, use a slotted spoon to skim off any white foam that has risen to the surface of the batter. This ensures a smooth, clear finish.
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5
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it inside to heat up. Traditional Cecina requires intense heat.
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6
Select a large, shallow copper pan or a 12-inch heavy cast-iron skillet. Pour enough olive oil into the pan to generously coat the bottom (about 2-3 tablespoons).
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7
Place the empty, oiled pan into the hot oven for 2-3 minutes until the oil is shimmering and just beginning to smoke.
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8
Carefully remove the hot pan and pour the chickpea batter into the center. The batter should be about 1/2 to 1 centimeter thick. You should hear a satisfying sizzle.
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9
Gently swirl the batter with a wooden spoon to incorporate some of the hot oil from the edges into the center, creating a marbled effect.
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10
Sprinkle the minced rosemary over the top and return the pan to the upper rack of the oven.
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11
Bake for 15-20 minutes. The Cecina is ready when the edges are dark golden brown and pulling away from the sides, and the top has developed a beautiful leopard-spotted crust.
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12
For an extra crispy top, turn on the broiler for the last 2 minutes of cooking, watching closely to prevent burning.
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13
Remove from the oven and immediately shower with a generous amount of freshly cracked black pepper and a pinch of flaky sea salt.
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14
Let it rest in the pan for 5 minutes to set, then slice into wedges or irregular triangles and serve while still piping hot.
💡 Chef's Tips
The long resting time is non-negotiable; it removes the 'raw' bean taste and improves digestibility. Always skim the foam off the top before baking to avoid a spongy texture on the surface. Use a wide pan; the secret to a great Cecina is keeping it thin—never more than 1cm thick. If you don't have a copper pan, a well-seasoned cast iron skillet is the best modern substitute for heat retention. Don't be shy with the black pepper; it is the traditional soul-mate of the chickpea flour flavor profile.
🍽️ Serving Suggestions
Serve inside a warm focaccia or pita bread for a classic '5 e 5' sandwich. Pair with a glass of chilled Vermentino or a crisp Italian lager. Accompany with a side of pickled red onions or marinated artichokes to cut through the richness. Enjoy as an appetizer alongside a board of salty Pecorino Toscano cheese and olives. Serve with a dollop of creamy stracciatella cheese on top for a luxurious twist.