cecina

Italian Farinata Flatbread aka La Cecina Toscana is the most incredible chickpea flatbread made with just 3 basic ingredients. It&#039;s crispy and delicious on the outside with the most delicious creamy middle.

Italian Farinata Chickpea Flatbread (La Cecina Toscana)

chickpea flour (besan

water ((665 milliliters))

olive oil

tsp sea salt flakes salt

salt

Sift the chickpea flour into a large bowl then add a pinch of salt (about 1/2 tsp sea salt flakes).

Gradually add in the water whislt whisking to avoid any lumps (there may be an odd few). Add olive oil and stir.

Cover the bowl with plastic wrap and let rest for 2 hours (no need to refridgerate.)

Once rested pre-heat the oven to 450F/230C.

Oil an oven safe skillet, pizza pan or baking tray with olive oil (about 1 tbsp should be enough). I used a 10 inch round pan (there&#039;s enough batter to make two this size).

Pour the batter into the skillet until 5mm or 1/4 inch thick (it shouldn&#039;t be any higher) and bake in the oven for 20 minutes or until golden on top and crispy around the edges.

Remove from the oven and let rest for 5 minutes before removing to a cutting board. Sprinkle with a little pinch of sea salt flakes and cut into slices. Eat while hot!

This is what happens when I can&#39;t find beef cecina where I live! Get creative and prepare a homestyle version!

Cecina Two Ways

guajillo chile pods (remove stems and seeds)

chile de arbol (remove stems)

garlic (skins left on)

mexican cinnamon stick or 1/4 teaspoon ground

peppercorns

apple cider vinegar

Beef Milanesa(super thin top round steak) (about 8 pieces (1.2 to 1.5 pounds))

Preheat a skillet to medium heat for a few minutes. Add 5 cups of water to a medium saucepan and heat to medium. After you seed and wipe down the guajillo peppers, place them in the hot skillet, along with the chile de arbol and garlic.

The dried peppers you only want to toast for a maybe 2 minutes, turning as they become aromatic. Use a metal spatula to press down gently on the dried chiles. Remove from heat and place in saucepan with water that has been heating up. Leave the garlic on for another 6 to 8 minutes, remove from heat.

While peppers and garlic are cooking, grind the cinnamon, peppercorns and cloves in the grinder or using a mortar and pestle. Set aside. When the chiles in the water come to a boil, reduce the heat and cook for another 6 to 8 minutes. Remove the skins from garlic. To the blender, add the garlic, spices, vinegar, salt, 1/2 cup water from  cooked peppers and drained peppers from saucepan.

Blend the sauce on high until smooth. If it&#39;s too thick, add a little more water. I did not strain the chile sauce(adobo), but would suggest you do. Taste for salt. Reserve about 1/3 cup of chile sauce for later. In a large baking dish, add a little of the remaining adobo, about the same size of the milanesa. Place milanesa on top of sauce. Brush more chile sauce on top. Repeat this process, stacking the beef on top of each other until done. Cover and marinate for 24 hours.

When ready to grill, remove the beef from the refrigerator 30 minutes before cooking. Prepare your outdoor grill for direct cooking at medium/high heat. Separate the beef if you can ahead of time. I only grilled 4 pieces and the other 4, I reserved for the oven drying method. Drizzle with oil, set aside. Brush grates with oil. Grill the cecina(carne enchilada) for just 1 to 2 minutes per side or until you get some nice color. Remove from grill, tent loosely and let sit for a few minutes before serving.  Slice thin or chop small for tacos.  Garnish with cilantro, onion, salsa and lime!

Tortilla típica de los valles centrales del estado de Oaxaca (México). Principales características son el gran tamaño (incluso más de 40 cm de diámetro), su sabor completamente diferente al de otro tipo de tortilla y la ligera dureza en su consistencia (sin llegar a ser tostada)

Tlayuda

tlayudas (*)

200 gramos de frijoles refritos

300 gramos de queso Oaxaca fresco deshebr ado

300 gramos de cecina asada y c ortada en pequeños trozos

Chicharrón al gusto

aguacate

Los bocadillos. Elaboraciones aparentemente sencillas que pueden alegrarte hasta el día más terrible. Y esta receta de Gipsy Chef es la prueba: la cecina con el

El bocadillo de cecina de Gipsy Chef que te hará feliz

Un pan de calidad

Cecina (en lonchas bien finas)

Queso Sarró de cabra

Pimienta

Miel

Pistachos

Almendras

Albahaca

Aceite de oliva

1. Consigue un buen pan, a poder ser crujiente, y ábrelo de arriba a abajo. Échale bien de aceite de oliva, al estilo de Paco Roncero (¡que empape!). Rellena con cecina cortada muy fina, queso Sarró de cabra en trozos pequeños, pimienta, miel, pistachos salados, almendras y unas hojas de albahaca. Acaba con un poco más de aceite y ¡listo!

Los bocadillos. Elaboraciones aparentemente sencillas que pueden alegrarte hasta el día más terrible. Y esta receta de Gipsy Chef es la prueba: la cecina con el queso Sarró, los frutos secos, la miel y la albahaca, además del aceite de oliva, dan como resultado una combinación que te encantará. ¡Manos a la obra!

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