Torta di Ceci, a Livornese speciality
Recipe for Torta di Ceci
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’
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