Fritella con Cecina RecipeOrigin: Italy Period: Traditional |
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Cecina, a fritter or pancake of gram (chickpea) flour has been made in Italy since Roman times. This version from Pisa is unusual, however, in that the chickpea friter is sandwiched between two peices of pizza dough cooked like bread before serving. Ingredients:
1 Pizza Base Dough
Fritella con Cecina Preparation:Method:Begin with the pizza dough. Prepare the dough according to the Pizza Base Dough recipe. Cut the dough into quarters then stretch roll or throw into rounds. Place on greased baking trays and bake in an oven pre-heated to 180°C and bake for about 20 minutes. Remove from the oven, cover in foil and set aside to keep warm then increase the oven temperature to 250°C. Now prepare the cecina. Sift the gram flour innt a bowl then whisk in the water, salt and oil beating briskly and evenly to avoid forming any lumps. Do not skimp on the oil and salt, as these will help the finished product stay moist. Pass the final mixture through a fine-meshed sieve, pressing down with the back of a spoon to remove any lumps then pour the smooth batter into oiled pans (two well oiled baking trays about 30cm square are ideal). The mixture needs to be poured very thinly. Transfer to an oven pre-heated to 250°C and place under the grill (broiler), ensuring you turn the grill on. Cook for about 8 minutes or until very dark brown (almost burnt) and burst any bubbles that form with a sharp knife. Slice into pieces and use to top one side of the cooked pizza dough. Season with black pepper and extra-virgin olive oil then fold the pizza dough over to cover the filling and serve. |
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