chickpea cake or "chick"
Ingredients for 4 people:
gr chickpea flour. 250
water as needed
extra virgin olive oil salt pepper
has very ancient roots: Latin and Greek show several recipes baked mashed vegetables, cooked in the oven.
A legend is born by chance in 1284, when Genoa defeated Pisa in battle of Meloria. The Genoese galleys, full of rowers prisoners find themselves caught in a storm. In the hustle some barrels oil and bags of chickpeas tumbled, drenched in salt water. Since the stores were those who were and there was not much to choose from, it can be recovered and sailors were given bowls of mashed chickpeas and olive oil shapeless.
In an attempt to make the least bad thing, some plates were left in the sun, drying the mixture in a kind of pancake.
back to shore, the Genoese thought to improve the discovery of improvised and cook the puree in the oven. The result pleased, and for mocking the defeated, it was called the gold of Pisa.
This dish is particularly popular in coastal areas of Tuscany, especially in Livorno, the coast of Versilia and Pisa.
Procedure:
Mix one part of chickpea flour, 3 parts water and a generous dose of olive oil in a bowl, add salt and stir vigorously to dissolve the lumps of flour . Allow the mixture for a couple of hours, stirring occasionally to prevent settling of the flour. Grease a baking dish, tinned copper with a thin layer of olive oil and pour the mixture from the center of the pan to a depth of approximately 5 mm. "Cracking" the oil with a wooden spoon from the edges toward the center of the pan and bake in the oven already hot. In the early stage of cooking is important to turn the pan to maintain uniform thickness.
Serve hot, sprinkled with traditional ground black pepper on the spot.
Beverages matched:
- Tuscan white wine or alternatively
- foam "blonde"
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