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Cecina (Chick Pea Pancake)

A snack often served at the Roman baths
Ingredients
Preparation
  • ¾ ib Chick pea flour
  • 3 cups cold water
  • 2 tablespoons olive oil
  • Salt
  • Black pepper
  • 2 tablespoons olive oil
  • Place the flour in a bowl and make a well in the centre. Add the water slowly, stirring till a thinnish, lump free, batter is acheived.
  • When you have added all the water add the oil and the salt.
  • Heat a heavy cast iron pan (10-12 inches in diameter) and add a small pool of olive oil to the centre of the pan (about 1 spoonful)
  • Take a ladle of freshly prepared mixture and poured it slowly into the centre of the pan till the bottom is covered to a depth of about ¼ inch
  • Let this cook on one side slowly until the mixture appears cooked through. Then turn up the heat and turn the pancake over.
  • After about five mintutes of low heat the pancake should be cooked. It should be crisp on the outside and soft in the centre.
  • Sprinkle it with ground black pepper and cut it up into slices before serving
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