Cecì

First step

Using a small kneading machine or a planetary mixer, prepare a 30% biga, 45% hydrated. Dissolve 2.5 g of fresh yeast into 68 g of water and then put the mix into the machine, together with 150 g of “Mora” flour. Start the kneading machine for about 3 minutes, the last of which, if possible, by reversing the motion direction, so as to avoid mixing too much. Place the obtained raw dough in a box at least two and a half times larger than the dough; then, put the box in the refrigerator or at a temperature of about 18 ° C for about 16 hours. Soak the dried chickpeas with half a teaspoon of bicarbonate.

Second step

After about 16 hours, insert the previously prepared biga, the remaining part of ancient grain flour and 280 ml of water – assuring 70% hydration to the total dough – into the kneading machine and add salt. Let the machine work until the water is completely absorbed and the dough comes off the walls of the bowl. Extract the dough from the machine and divide it into balls of about 50 g. Put them in a box for about 5 hours, until the leavening is complete (depending on the room temperature). Boil chestnuts. Halfway through cooking, remove the peel and place them in a tall, narrow pot together with water, a few branches of rosemary, honey and brown sugar. Caramelize chestnuts until they’re completely cooked (in proportion on 1 kg of chestnuts, 15% sugar and 20% honey). Boil the Teano chickpeas and then, using a blender, reduce them to hummus after adding 5 teaspoons of tahina (depending on taste). Using a pan, toast the sesame.

After the dough balls have risen, fry them in the oil. Then, create a small hole on each montanara, place the Ricotta di Bufala cheese at the base using a pastry bag and serve the chickpea hummus next to the caramelized chestnuts. Finally, add a rosemary twig with its edible flower; in fact, they perfectly match the rustic smell of ancient grains and the refined and sweet one of “Mora” flour.