Cinque e Cinque (5x5) is a Livornese sandwich filled with a soft and delicious chickpea flatbread, marinated eggplant with garlic and chilli and served on a soft, crusty roll.
Prep time: PT15M
Cook time: PT30M
Total time: PT165M
5 stars (1 reviews)
chickpea sandwich, Livorno sandwich
- Add the chickpea flour to a large mixing bowl. Pour the water in whilst mixing with a hand whisk to remove as many lumps as possible. Add the olive oil and salt. Cover with plastic wrap (cling film) and let it rest for at least 2 hours.
- Cut the eggplant into slices about ¼ inch or 1/2cm thick. Drizzle lightly with olive oil and grill them well on both sides. We use a ridged griddle pan.
- In a small bowl or ramekin, mix the sliced garlic, chilli flakes, red wine vinegar and olive oil together. Put the eggplant in a bowl and pour the marinade over. Set aside until needed.
- Pre-heat the oven to 450℉/230℃ (fan) 475℉/250℃ (static). If you are using a stainless steel pan, then you’ll need to preheat it in the oven before adding any olive oil.
- If using a non-stick pan, you can add the olive oil now. I recommend adding about 2-3 tablespoons of olive oil and make sure it’s greased well up the sides.
- Skim away any foam from the chickpea batter and give it a stir. Pour the batter into the pan, then bake in the oven for 20 minutes until coming away from the edges and starting to turn golden brown.
- Remove from the oven, sprinkle with sea salt and let it rest for a few minutes, then while still hot, remove and cut into slices (big enough to fit your roll).
- Place one slice of torta di ceci on the roll, followed by 2 slices of eggplant, then another slice of torta di ceci on top. Top with lots of black pepper and enjoy.