Torta di Ceci
The Torta di Ceci from Livorno (cousin of the Ligurian farinata) is a thin chickpea flour cake baked in a wood-fired oven. In Livorno, it's eaten as "cinque e cinque": torta di ceci nestled inside a sandwich, an institution of Tuscan street food.
Warm, crispy, and fragrant with chickpeas: pure simplicity.
Preparation
- 1
Mix chickpea flour and water until smooth and lump-free. Season with salt.
- 2
Let rest for 4 hours, skimming the surface occasionally.
- 3
Oil a baking pan, pour in the batter (no more than 5 mm thick).
- 4
Drizzle olive oil over the surface.
- 5
Bake at 250°C for 12-15 minutes.
- 6
Serve with black pepper, inside a sandwich for the classic "cinque e cinque".
Chef's Tips
Identical technique to the Ligurian farinata. In Livorno it's eaten inside a schiacciata (sandwich): "cinque e cinque" because it used to cost 5 cents plus 5.