Vegeterian
‘Cecina’ with baked cherry tomatoes and herbs
Recipe and ingredients for Florentine Cecina -Tuscan chick-pea flour flat bread
Recipe and ingredients for Florentine Cecina -Tuscan chick-pea flour flat bread
A delicious Tuscan vegetarian alternative! If you are intrigued by vegetarian cooking you can learn to make Cecina at MaMa Florence in one of our Traditional Tuscan cooking courses!
For the ‘Cecina’ cake
• 200 gr chickpea flour
• 400 gr water
• 4 gr salt
• 1 rosemary branch finely minced
• 10 tablespoons extra virgin olive oil
• Pepper, to taste
For the baked tomatoes
• 20 cherry tomatoes (preferably a variety that is not
too tart)
• 2 garlic cloves
• A sprig of fresh oregano or marjoram or basil
• 20 cl extra virgin olive oil
• Salt and pepper to taste
• Preheat oven at 250°C.
• Put the water in to a bowl, add the chickpea flour, mix quickly and add the minced rosemary to
the mixture. Let sit at room temperature for an hour so that the chickpea flour absorbs the water,
then stir vigorously with a whisk, until smooth.
• In the preheated oven, place a baking pan with 5 tablespoons of extra virgin olive oil and leave it
in for a couple of minutes; in the meantime add salt, oil and pepper to the mixture and mix again.
• Take the pan out of the oven, pour in the mixture, add 5 tablespoons of extra virgin olive oil on
top and bake for 20-25 minutes at 250°C.
• Cut the tomatoes in half, lay them with the open side on top on a baking tray and add salt.
• Finely chop the fresh herbs and garlic and mix them with the olive oil and black pepper in a small
bowl, pour a teaspoon of this mixture over each cherry tomato.
• Bake at 200°C for 30 minutes in the preheated oven.
• Once cooked, let the cecina rest for about 10 minutes and then cut it into squares or slices, place a
cherry tomato on each piece of cecina.
• Plate and serve warm.
4.8 13 reviews
Well written, and refreshingly free of stories before the actual method.
I bought the vegetables at a proper market for once instead of the supermarket and the difference was obvious. The recipe is basically an argument for good produce.
My partner said it tasted like the trip, which was the whole intention.
Would recommend to anybody starting out. It is not a showpiece, it is something you will actually cook again on a normal evening. I have made it four times in a month and I have stopped needing the page open. That felt like a bigger achievement than the first attempt did.
