This is one of those recipes that tastes of the past ... a long time I wanted it to and collaboration with "Molino Chiavazza" gave me the opportunity, in the package they sent to me, there was also the chickpea flour and the end that he did was this! I would say excellent! I have served with the meats but I look at you other possible combinations.
I report below the origins of this pie, I do not know about you, but I like a lot to discover the small hidden stories behind each recipe:
the chickpea flour is a typical specialty of Liguria, especially the city of Genoa where it was invented about 2,000 years ago.
the flour and a very small pie made with very simple ingredients and poor: chickpea flour, water, salt and oil.
Regarding the origins of this substitute for bread, we must go back a long way, even the time of the Greeks and Romans, when soldiers used to prepare a "concoction" chickpea flour and water which were then bake in the sun or on your shield, to eat quickly and cheaply.
The result was so nutritious recipe that survived the fall of the Roman Empire coming straight to the Middle Ages when it was eaten together with chopped onions bathed in vinegar, or fresh cheese.
Just linked to this period is the legend which tells that the porridge, as we know it today, was born in 1284, by pure chance, when Genoa defeated Pisa in battle of Meloria.
On returning from battle, the Genoese ships find themselves caught in a storm and a few barrels of oil and chickpea tumbled salt water bath.
Because of the scarcity of provisions, was recovered everything possible was served to the sailors and the mixture of chickpeas and oil in an attempt to make it less objectionable, it was left to dry in the sun resulting in a kind of pancake.
Once ashore, the Genoese, they decided to improve the recipe for this impromptu pancake and cook the puree that was obtained in the oven.
The result was so good that in mockery to the vanquished, was called the gold of Pisa.
In the fifteenth century, a decree issued in Genoa, disciplined production, then called "scripilita.
Very special were the premises, called "Sciamadda" where you could enjoy this specialty along with a typical meal and a glass of wine.
Sciamadda's regular customers were especially artists and writers, among which Fabrizio de Andre, who loved to attend these inns.
Ingredients:
250 gr chickpea flour " Il Molino Chiavazza"
salt
few tablespoons of olive oil
a sprig Rosemary
pepper
dissolve the chickpeas in water to form a liquid pstella (about 0.70 liters of water). Stir so that no lumps are formed. Add a sprig of rosemary and allow to stand for one hour. Remove the rosemary and add duo tablespoons of olive oil and salt, mix well. Pour into a flat pan one layer of an inch. Place in hot oven and bake for 30 minutes. Remove from oven and sprinkle serve at pleasure of finely ground pepper.
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