Italian Vegan Cecina and Zucchini trifolati
Cecina is a dish from the Tuscan tradition, mainly from the Maremma coast. It is a savory tart made with chickpea flour, which is a few inches high.
The origin of the Cecina seems to date back to the thirteenth Century and in particular to a battle between Pisa, who was defeated, by the Maritime Republic of Genoa.
The Genoese galleys, loaded with prisoners, found themselves involved in a storm. In the bustle some barrels of oil and chickpea sacks spilled, soaking in salt water.
Since the supplies were what they were and there was not much to choose from, they recovered as much as possible and the sailors were given bowls of chickpea puree and oil. Some sailors refused to eat them and they left the mixture in the sun, which dried it in a kind of pancake. The next day, driven by hunger pangs, the sailors ate the preparation and discovered its delicacy. Once back on the ground, the Genoese thought to improve the improvised discovery, cooking the puree in the oven. The result pleased and, to scorn the defeated, was called “the gold of Pisa.
This dish is perfect, paired with a glass of Vernaccia di San Gimignano, a dry white wine. The first white wine to receive the Doc appellation back to 1966.
How to make the Cecina:
For the Cecina:
- 80 gr of chickpea flour
- 240 ml of water
- olive oil
- Mix the chickpea flour with water, adding the water little at a time to avoid the formation of clots. Add a pinch of salt and some olive oil, then let it rest overnight.
- Preheat oven to 200° C (392° F), grease the bottom of a baking tray (26 cm/10 inches in diameter) with olive oil. Mix the batter to make it homogeneous and pour it into the baking pan. Put it in the oven for 20-25 minutes and finish with 3 minutes in the grill.
- Remove the tray from the oven and let it rest for 5 minutes before cutting it. Serve it with plenty of freshly ground black pepper. As an alternative, you can cook it in a pan like an omelet.
For the Zucchini:
- 4 zucchini
- olive oil
- Wash the zucchini, cut them in half for the length, then in slices. Brown them in a pan with some olive oil, 2 tablespoon of water and a pinch of salt. Cook it with the lid for the first 10 minutes, then make it dry and finish cooking with a tablespoon of chopped mint.
To serve hot and Buon Appetito!
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