On the paternity / motherhood of this dish we will be able to discuss it for a long time.
It is almost comparable to the diatribe about the birth of pasta!
Farinata, cecina or panella (which would be the fried version)?
That means: Liguria, Tuscany or Sicily. What will be the origin of this delicious vegan alternative to egg omelette?
For convenience (and habit) I will call it cecina.
This sandwich with the cecina that I propose you now can be used as a snack, as a funny lunch for a picnic or as an appetizer for a buffet.
In the same proportions between flour and oil, it can be served sliced as a main course to combine with a fresh and light side dish, as can be a fennel salad with walnuts, raisins, vinegar and pumpkin seeds.
Ingredients for 4 people
8 small sandwiches
For the cecina:
300 gr chickpea flour
1 glass of sunflower oil
water,
To fill the sandwich
1 tuft of red radicchio (for this recipe I used the Chioggia variety)
1 tomato (if it's summer)
1 orange (if it's winter)
extra virgin olive oil, salt, pepper
Recipe:
Bring 1 liter of water to a boil. Pour chickpea flour into a salad bowl, add salt slightly, add 3/4 of sunflower oil and mix very well with a wooden spoon. Pour the hot water a little at a time, stirring constantly with a whisk to prevent lumps from forming in the mixture, which must be velvety and fairly liquid.
On the exact amount of water there are various schools of thought. Personally I prefer a medium consistency (not too liquid) comparable to béchamel.
Cover the salad bowl with a clean cloth and let the dough rest for at least 2 hours (if you have the whole night, better).
While waiting, wash the radicchio, drain well the excess water and, helping with a blender, chop it to obtain a sauce to which salt, extra virgin olive oil and plenty of black pepper will be added.
Cut the tomatoes into slices of about half a centimeter thick, arrange them on a cutting board (which tilts slightly under one of the sides, for example a rolled up dishcloth), sprinkle with salt and let it drain part of the water.
Turn on the oven at 200 ° C.
Cover a pan with baking paper. Pour the remaining sunflower oil onto the paper and then the chickpea flour mixture. Bake and cook for about 20 minutes (if the cecina is half a centimeter thick, otherwise prolong the cooking time). The last 5 minutes go to the grill function.
Remove the cecina from the oven and allow it to cool. Cut it into squares, cut the bread and fill each sandwich with a slice of cecina, a tablespoon of radicchio sauce and a slice of tomato.
It is almost comparable to the diatribe about the birth of pasta!
Farinata, cecina or panella (which would be the fried version)?
That means: Liguria, Tuscany or Sicily. What will be the origin of this delicious vegan alternative to egg omelette?
For convenience (and habit) I will call it cecina.
This sandwich with the cecina that I propose you now can be used as a snack, as a funny lunch for a picnic or as an appetizer for a buffet.
In the same proportions between flour and oil, it can be served sliced as a main course to combine with a fresh and light side dish, as can be a fennel salad with walnuts, raisins, vinegar and pumpkin seeds.
Ingredients for 4 people
8 small sandwiches
For the cecina:
300 gr chickpea flour
1 glass of sunflower oil
water,
To fill the sandwich
1 tuft of red radicchio (for this recipe I used the Chioggia variety)
1 tomato (if it's summer)
1 orange (if it's winter)
extra virgin olive oil, salt, pepper
Recipe:
Bring 1 liter of water to a boil. Pour chickpea flour into a salad bowl, add salt slightly, add 3/4 of sunflower oil and mix very well with a wooden spoon. Pour the hot water a little at a time, stirring constantly with a whisk to prevent lumps from forming in the mixture, which must be velvety and fairly liquid.
On the exact amount of water there are various schools of thought. Personally I prefer a medium consistency (not too liquid) comparable to béchamel.
Cover the salad bowl with a clean cloth and let the dough rest for at least 2 hours (if you have the whole night, better).
While waiting, wash the radicchio, drain well the excess water and, helping with a blender, chop it to obtain a sauce to which salt, extra virgin olive oil and plenty of black pepper will be added.
Cut the tomatoes into slices of about half a centimeter thick, arrange them on a cutting board (which tilts slightly under one of the sides, for example a rolled up dishcloth), sprinkle with salt and let it drain part of the water.
Turn on the oven at 200 ° C.
Cover a pan with baking paper. Pour the remaining sunflower oil onto the paper and then the chickpea flour mixture. Bake and cook for about 20 minutes (if the cecina is half a centimeter thick, otherwise prolong the cooking time). The last 5 minutes go to the grill function.
Remove the cecina from the oven and allow it to cool. Cut it into squares, cut the bread and fill each sandwich with a slice of cecina, a tablespoon of radicchio sauce and a slice of tomato.
