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Cecina recipe -- chickpea flour flatbread - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Cecina recipe -- chickpea flour flatbread

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  • Cecina recipe -- chickpea flour flatbread

    Hope everyone is enjoying the winter. Overnight frost, and clear
    sunny days here. Very nice. Good pizza oven weather.

    This is a flatbread that we made with some California friends. They
    have a cousin who owns a nice Pasticceria in Lucca who give us the
    recipe and technique, and our samples (which were great). The bread
    is simple, though finding chickpea flour might not be. :-) It is very
    similar to a French Socca, from Provence. I have heard Cecina called
    Chickpea Pizza as well.

    We have used Cecina as part of a vegetarian meal of risotto, grilled
    peppers, and baked eggplant -- all made in a hot brick oven. It also
    makes a great appetizer. You can get it to-go for lunch throughout
    Tuscany.

    Cecina
    1 cup chickpea flour
    2 cups water (I have seen recipes with a 1:1, 1:1 1/2, and 1:3 but
    this works well.)
    2 TSP olive oil
    Dash salt

    Mix the batter (it is very watery) and let set for 2-4 hours.

    Fire your oven so that is is hot and ready for fire-in-the-oven
    cooking. Maybe two Mississippi's. This is a good brick oven recipe
    because it cooks best with top and bottom heat.

    Pour a liberal amount of oil in a baking sheet with 1" (or so) sides.
    Add enough batter to make a 1/4" - 1/2" thick flatbread, and bake for
    10 minutes. It should be brown on top. Cut and drizzle with olive
    oil, and serve immediately. The commercial bakery has seasoned cast
    iron pans, so that Cecina does not stick to the bottom, but we did OK
    with steel pans as well.

    Chickpea flour is both healthy (a good source of protein) and tasty. Enjoy!

    James
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