Cecina is a basically a delicious chickpea pancake – originally from the Tuscan coast and best eaten straight away with a glug of olive oil and a twist of black pepper (or even stuffed in some fresh focaccia). It’s also known as Farinata which is actually originally from Genoa, but adopted by the Ligurian coast area; same same but different.
It’s traditionally cooked in the oven in an open tin copper pan, but I don’t have one of those, so a frying pan works pretty well in my opinion. Chickpea flour, water and olive oil is the basic recipe, normally with rosemary, but I only grow thyme.
This is enough for one hungry person, so make enough for how every many people your cooking for. I used a small frying pan which made 3.
100g chickpea flour
1 tbsp olive oil (your nicest stuff)
Rosemary (or thyme)
Salt and pepper
Sieve the flour, whisk in the water and olive oil to make a thin batter.
Season with salt and pepper, and rosemary (or thyme)
Leave in the fridge to rest for at least 4 hours, I normally make the mix in the morning and use it for dinner (around 6 – 8 hours)
Heat the frying pan on the stove until it’s really hot. Heat a little oil, then add a small ladleful of the mix so it’s just enough to cover the pan to form a thin pancake. Fry for a few minutes, then flip to colour the other side.
To finish drizzle with some fancy olive oil, a twist of black pepper and perhaps some nice thyme flowers.