500 g (about 16 ounces) of chickpea flour
2 dl (about 4/5 of a cup) extra virgin olive oil
2 L (2 quarts) of water
8 young onions ("cipolline novelle")
salt and pepper to taste

Ingredienti (Original Italian text)
500 g di farina di ceci
2 dl olio extravergine di oliva
2 L di acqua
8 cipolline novelle
sale e pepe q.b.

Peel the onions, slice finely, put them in cold water, then drain them in a colander.

Follow the procedure used for porridge.

Before you put the flat bread in the oven sprinkle the surface with sliced ​​onion.

When cooked remove from the oven and sprinkle with pepper.



Preparazione (Original Italian text)

Mondare le cipolline, tagliarle a fettine finissime, porle in acqua fredda e quindi farle sgocciolare in un colino.

Seguire il procedimento usato per la farinata.

Prima di porla in forno cospargerne la superficie di fette di cipolla.

Ritirarla dal forno e spolverizzare di pepe.

Questo modulo solo un abbozzo.

The following text comes from Italian Wikipedia (Google Machine translation): Cecina Origins Place of origin Italy Regions Liguria Tuscany County of Nice Area of ​​production Throughout the region Details Category dish Recognition PAT Sector Product Plant The farinata (in Genoa Faina), also called cake chickpeas or Cecina, is a very small pie, made ​​with flour of chickpeas, water, salt and olive oil. It is baked in a wood oven, in a pan, with cooking and takes a lively golden color. Has very ancient roots: different recipes Latin and Greek report baked mashed vegetables, cooked in the oven. A legend says that he was born by chance in 1284, when Genoa defeated Pisa in the battle of Meloria. The galleys Genoese, laden with rowers prisoners found themselves involved in a storm. In the hustle and bustle of some oil barrels and sacks of chickpeas tumbled, salt water. Since supplies were those who were and there was not much to choose from, you retrieved the can and sailors were given bowls of mashed chickpeas and shapeless oil. In an attempt to make it less worse, some plates were left in the sun, she wiped the mixture into a kind of pancake. Returning to earth, the Genoese thought to improve the discovery of improvised cooking the puree in the oven. The result pleased, and for mocking the vanquished, was called the gold of Pisa. The same legend is told in Pisa , with some changes (the episode of the barrels seems to have happened on the Pisan galleys). Since the chickpeas fundamental part of the Pisan cuisine is likely to think that the Cecina has developed in this area and then be exported from the Pisan sailors during the era of Republican Preparation Mix one part of chickpea flour and 3 to 4 parts water in a bowl, add salt and stir vigorously to dissolve any lumps of flour (possibly crushing against the wall of the bowl with a spoon. Allow the mixture to stand for some hours (from two to 10 hours and even more), stirring occasionally to prevent the settling of the flour and dissolving always the lumps residues. Grease a baking tin plated copper with a thin layer of olive oil (one part oil to 5-10 parts of chickpeas) and pour the mixture from the center of the pan (the thickness should be at least 5 mm but less than 1 cm). "Breaking" the oil with a wooden spoon from the edges toward the center of the pan (up to bring forth oil stains scattered on the surface) and bake in the oven already hot. In the very first stage of cooking is important to turn the pan so as to maintain a uniform thickness (it is very difficult that the oven is completely level this avoids having thicker parts and undercooked and parts too thin and burned). You can enrich the porridge recipe before baking sprinkle with rosemary, artichokes and onions or half cooked with soft cheese, blue cheese, sausage or whitebait , fish typical of the Ligurian coast..... Photo: Wikipedia.

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