I came back after two weeks of vacation in the beautiful Tuscan countryside, where my family lives and I was born and raised. There are so many good things to eat there, it makes no sense even trying to make a list! So, I decided to post some recipes I tried, just to give you an idea :-) The first is a traditional dish known only in the area of \u200b\u200bPisa and Livorno, called''chick''. It 'a kind of cake made with chickpea flour, I know, sounds a bit' strange but I assure you it is delicious! The end result should be soft on the inside, but with a golden brown and crispy outside. It can be eaten alone or used to stuff the buns (as shown in the picture into the post). It 'easy to do, then try it if you like to taste a dish you will not find outside of the pizzerias in Pisa and Livorno. The recipe is from my dad.
- 400 gr. chickpea
- 1.2 l water 2 teaspoons salt
- 3 tablespoons olive oil
Take the chickpea flour and mix well to water and salt. Cover with a dry cleaner and let the dough rest for a couple of hours. Here we have used a pot for the simple reason that we did not have a bowl big enough to hand :-)
After this time, preheat the oven to 200 ° C. Tuscan wood-burning oven is not necessary! ;-)
Diviete the dough between two non-stick pans, that you first brush with olive oil and place in oven for about 15-20 minutes, depending on the temperature of your oven (it might take even less). You will know that your chick is cooked when it has formed its famous golden crunchy crust, but will always be soft to the touch.
Let rest for ten minutes, then cut it into slices and serve alone, or in the middle of the muffins in half open, not to mention a good sprinkling of black pepper. Muffins in the photo are the work of my brother!
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