Hi, friends. How’s everyone doing? It’s been a long time since I posted anything new here and the world feels like a vastly different place than it did back then.
We’re ten weeks into our COVID-19 stay-at-home order in New York City, and to say that the last few weeks have been challenging is an understatement.
New York’s living space is not one of its biggest selling points — we consider our neighborhoods an extension of our living space, so dealing with the (hopefully) temporary loss of our “homes away from home” like theaters, fitness studios and restaurants has been one of the hardest things about this whole ordeal.
But for all the uncertainty, fear and heartbreak that we’ve experienced, I’m trying to cling to the small springs of hope and positivity that present themselves every day: virtual happy hours with friends, fun opportunities to stream Broadway shows or concerts, keeping up with what everyone is baking on Instagram, and celebrating our healthcare workers together as a community with cheering every night at 7pm.
We’ve been cooking fun brunch food every weekend, so today I’m sharing a really simple one inspired by one of my favorite brunch spots in the city, Santina. They serve Southern Italian-style chickpea pancakes (cecina) with a few great topping selections, but this simple avocado and tomato one is my favorite.
The batter is super simple: chickpea flour, salt, water and olive oil whisked together and left to rest for a few hours. The resting is key — it will allow the flour to hydrate properly before you bake it off.
Don’t worry if your batter seems thin even after resting — it should be! This is a big, full-pan pancake that will be cut into wedges for serving. After 15 minutes in a hot oven, the edges will be slightly darkened and crisped from the olive oil, while the center stays soft.
You should be sure to prep all of your toppings before the cecina comes out of the oven — it’s best eaten piping hot. It’s amazing how quickly this dish can go from “wow” to “meh” as it cools to room temp, so gather your dining companions with a few minutes left on the timer so that nobody misses out!
Cecina (Chickpea Pancakes)
Makes 1 10" pancake
Ingredients
1 1/2 c chickpea flour (I use Bob’s Red Mill brand)
Pinch of salt
2 1/2 c water
3 Tbsp olive oil, divided
1 ripe avocado
7-10 cherry tomatoes
2 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp toasted pine nuts
Instructions
Whisk together the chickpea flour and a pinch of salt in a medium mixing bowl. Add the water and whisk until the flour is well hydrated and there are no lumps. Whisk in 2 Tbsp olive oil. The batter will be thin.
Let the batter rest for two hours — I know this might seem overkill, but trust me! You need that chickpea flour to be very hydrated for the texture to be right.
Preheat the oven to 225 Fahrenheit. Pour 1 Tbsp of olive oil into a 10″ cast iron or stainless steel skillet and swirl it around to coat. Pour the batter into the pan so that it forms a very thin layer (about 1/4 inch) in the bottom of the skillet.
Bake the cecina for 15-20 minutes until it is cooked through and just starting to get brown around the edges.
While the cecina bakes, dice the avocado and cut the tomatoes in half. Combine them in a bowl with 2 Tbsp olive oil, the lemon juice and a pinch of salt. You want your toppings to be ready to go when the cecina is finished baking because this is a dish that should be enjoyed straight out of the oven!
When the cecina is finished baking, it’s go time! Transfer it to a plate and cut it into four pieces. Pile the avocado-tomato salsa in the center and top with toasted pine nuts. Then dig in while it’s hot!
Notes
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