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Cecina (farinata) Recipe

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This recipe for Cecina (farinata), by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Winetroub
Added: Tuesday, August 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups garbanzo bean flour
4 cups water
1 Tbls. salt
extra virgin olive oil
freshly ground black pepper

Directions:
Directions:
In a large bowl, mix the flour and slowly add the water with a wooden spoon making sure to mix well so there are no lumps. Add the salt. Mixture should be very smooth. Cover and let the mixture rest for at least 4 hours (overnight is best) Remove foam from top and mix again. Heat oven to 400 Pour a small cup of olive oil into a jelly roll pan- enough to cover bottom. Add the mixture, making sure it is no thicker and 1/4 inch. Bake until the cecina has a golden crust- about 30 minutes. Grind lots of black pepper on top as soon as it comes out of the oven.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes- 10 to mix and 30 to cook
Personal Notes:
Personal Notes:
I discovered this as an alternative to bread when Jerry and I were doing the South Beach Diet. It is really good hot. Tastes great when you haven't had any kind of bread in weeks!!!

 

 

 

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