Torta di Ceci, a Livornese speciality

What you need:

350 g chick pea flour (farina di ceci)

1 litre water

Two large spoons olive oil

Salt

pepper

What to do:

Mix everything together to make a smooth batter and leave to stand for at least two hours (this is really important to the success of the recipe).
Oil a shallow tin and pour in the batter.

Real Torta di Ceci is very thin, so your tin should be about 45cm in diameter. Cook for half an hour in a very hot oven (250°C) until the surface is golden. Serve with extra pepper in a roll or ‘schiacciatina’ to make an authentic ‘Cinque e Cinque’