Kitchen Recipe Collection
Italian Cecina (Farinata di Ceci)
A naturally vegan, gluten-free savory pancake made from chickpea flour, water, and olive oil. Crispy on the edges and custardy in the center.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 270 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- chickpea flour (garbanzo bean flour)
- water
- extra virgin olive oil (generous amount)
- fine sea salt
- freshly ground black pepper
- fresh rosemary (optional)
Equipment
- Large mixing bowl
- Whisk
- Wide, shallow copper or cast-iron pan (testo)
Instructions
- 1
Mix the Batter
In a large bowl, slowly whisk the water into the chickpea flour to avoid lumps. The ratio is typically 1 part flour to 3 parts water by weight.
- 2
The Long Rest
This is critical: cover the bowl and let the batter rest at room temperature for at least 4 hours, or ideally overnight. This hydrates the flour and removes bitterness.
- 3
Skim
After resting, use a spoon to skim off any foam that has risen to the surface of the batter.
- 4
Season
Stir in a generous pinch of salt and a few tablespoons of olive oil.
- 5
Preheat Pan
Place a wide, shallow, heavy pan (cast iron works well) into the oven and preheat to the maximum temperature (450°F-500°F / 230°C-260°C).
- 6
Oil the Pan
Carefully remove the blazing hot pan from the oven. Pour in enough olive oil to thoroughly coat the bottom.
- 7
Pour Batter
Pour the chickpea batter into the hot pan. It should be very thin, no more than 1/4 to 1/3 inch deep. (Optional: scatter fresh rosemary leaves on top).
- 8
Bake
Carefully return the pan to the hot oven. Bake for 15-25 minutes.
- 9
Broil
If the top isn't browned, turn on the broiler for the final 2-3 minutes until the surface is golden and cracked.
- 10
Serve
Cut into irregular slices. Serve hot, showered with an aggressive amount of coarse black pepper.
Cooking Tips
- Do not skip the resting period; unhydrated chickpea flour tastes raw and astringent.
- The batter must be poured very thinly. If it is too thick, the center will be unpleasantly gummy.
Variations
- Farinata con Cipolle: Thinly sliced onions are scattered over the batter before baking (popular in Liguria).
Chef's Notes & Storage
- Called 'Cecina' in Tuscany, 'Farinata' in Liguria, and 'Socca' across the border in France.
Nutrition Estimate
280 calories · 10g protein · 25g carbs · 15g fat · 5g fiber per serving
