March 07, 2018

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

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


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.

Recipe: Cecina-burger

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