Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 250 grams of chickpea flour with 750 milliliters of cold water until completely smooth, then cover and let the batter rest at room temperature for at least 4 hours, or overnight in the refrigerator.

2. 2

   Preheat your oven to 230 degrees Celsius and place a 30 cm cast iron pan or round baking tray inside the oven to heat up thoroughly.

3. 3

   Skim off any foam that has risen to the surface of the chickpea batter after resting, then stir in 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of red chili flakes.

4. 4

   Carefully remove the very hot pan from the oven, pour 40 milliliters of extra virgin olive oil into it, swirling to coat the entire surface, and immediately pour in all of the chickpea batter.

5. 5

   Spread the leaves from 2 sprigs of fresh rosemary evenly over the batter, ensuring they are well distributed.

6. 6

   Return the pan to the preheated oven and bake for 20-25 minutes, or until the edges are crispy and golden brown and the center is set.

7. 7

   Drizzle the finished cecina with the remaining 10 milliliters of extra virgin olive oil before slicing into wedges and serving hot.