From Tuscany,
Phaidon Press, 2011.
This was the easiest dish to make. It was simply a matter of
mixing up one cup of water with ¾ cup of chickpea flour (besan). About a
tablespoon of olive oil was added together with a liberal amount of pepper and
salt.
This mixture was poured into a greased dish to cook in a hot
over for about half an hour until it was cooked and had turned a bice brown
colour. It was required to be no more than 1 cm thick in the dish and it turned
out to be a flat chickpea cake that could be cut into slices and served between
slices of bread. We had it is Lebanese bread.
Apparently this is a street food around the Livorno district
in Italy. I rather liked it though my partner did not and ended up not
finishing it. I ate the remainder of it myself the following couple of days. It
worked well, for me, as a snack when the hungers got hold of me.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔✔
