Friday in Pisa with my sister

 

 

 

Pisa, beautiful Tuscan city, charming and interesting.

I graduated in Pisa, where I lived for few years. Here I still have a lot of friends and it's nice to be back and take a walk along Lungarno, stopping for a coffee in Borgo Stretto, enjoy a breathtaking view of Piazza dei Miracoli.

 

 

 

Fast and delicious lunch by Nando, ask for a simply "quarto di pizza" and you will get an exquisite course. "Cecina" is super here, this is a typical Tuscan dish, anyway you can find it also in Liguria ( see below the recipe). Ask for a plate of cecina or "focaccia with cecina" and you will eat something special. Nando is a cheap, informal and delicious pizzeria, waiters are very nice and helpful.

 

 

 

 

In the afternoon shopping with my sister along the streets of Pisa and then a drink at GAP wine Bar with friends!

Cecina Recipe

Cecina is a very simple Tuscan dish, easy to prepare and delicious: cecina or farinata is like a very thin focaccia bread made using chickpeas flour.

I suggest to use a copper flat tray, if you do not have it use a non -stick pan.

 

Ingredients ( for 1baking tray)

 

135g. chickpeas flour

405g. mineral water

5g salt

6 tablespoons extra virgin olive oil

 

In a large bowl pour the water and using a pastry blender, stir in constantly the flour, add the salt. You will get a thick and creamy mixture, let it rest for 3/4 hours.

 

Preheat the oven to 250°, pour in the pan olive oil and the the mixture. Stir in everything using a wooden spoon, blend until smooth.

Bake for 20 minutes, serve hot with a generous dusting of pepper. Ideal with focaccia bread and a light white wine.