Torti di ceci
chickpea flour crepe
makes one 10” round pan
this is a typical street food on the Tuscan coast and islands, also known as cecina, ceciata, farinata, fainè.
1 1/3 cups (150 g) chickpea flour
2 cups (450 ml) water
6 Tablespoons extra virgin olive oil
salt and back pepper
Make a smooth, runny batter with the flour, water, 3 Tablespoons extra virgin olive oil, ½ teaspoon of salt and black pepper to taste. Mix well with a whisk and let it rest for several hours.
Preheat the oven to 220C/430F. Coat the pan with 3 Tablespoons of olive oil, pour in the runny batter and bake in a hot oven for 25-30 minutes, it will be golden and sort of bubbly looking on top and a little crimped at the edges. Serve hot.
Fennel flowers are really good here too although that's more of a Sicilian idea, they use them sometimes in panelle, a fried version of torta di ceci. Both can be eaten in sandwiches, in western Sicily you eat a panino con le panelle with lots of salt and lemon juice (lemon juice being another excellent Sicilian addition to consider), along the coast of Tuscany and Liguria you eat a 5&5 (cinque e cinque): 5 lire of focaccia filled with 5 lire of torta di ceci.