300gr Chickpeas Flour
900ml water
½ glass Extra Virgin Olive Oil
Salt, black pepper

In a bowl put the Chickpeas Flour, pour water gradually and stir with a whisk to dissolve all lumps. Leave to rest for 8/10 hours, covered and out of the fridge, stirring sometimes (one or two time is enough!). After that, you will probably find foam on top and, just in case remove it with a skimmer. Season with salt and add the 2/3 of oil. Stir well. Oil a baking with the rest of the oil, evenly distributed, and pour the mixture ( just a tip: since is a liquid mixture, pour it only after putting baking in the oven…). Cook in the preheated oven at 220° Celsius, for about 30 minutes, until the surface become golden. Turn off the oven and leave to cook for 15 minutes (more or less) just with the grill, until Cecina will get a color of hazelnut. Scatter with salt and fresh black pepper, cut in squares and serving hot!


Chiara Tomassetti

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