Recipe courtesy of David Rocco
Episode: Maybe Baby
Print
La Cecina
Total:
1 hr 50 min
Prep:
15 min
Inactive:
1 hr
Cook:
35 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 50 min
Prep:
15 min
Inactive:
1 hr
Cook:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 pound chickpea flour
  • 6 1/3 cups cold water
  • 5 tablespoons olive oil
  • 1 tablespoon salt
  • Freshly ground black pepper

Directions

In a mixing bowl, mix together the chickpea flour and water, until all the lumps are gone and the consistency is even. Add 2 tablespoons of olive oil, the salt and black pepper, to taste, and mix thoroughly. Let the mixture rest for about an hour. Preheat the oven to 450 degrees F. Spread the remaining olive oil on a 14-inch pizza pan and pour the batter into the central part of the pan without shaking it. The pan should remain completely oiled with the batter floating on top. Bake for 35 minutes, or until golden brown.

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