Preparation

For the cecina:

In a bowl I combine the saffron oil, the chickpea flour and a little water. I heat a pan with a few drops of saffron oil, towards the mixture of the cecina. I cut the black cabbage into strips and I sauté it in a pan with the saffron oil. I turn the cecina until cooked. I serve with the cecina and the black cabbage leaves, add the raw bacon and garnish with a few drops of saffron oil and the dried saffron flowers.

Ingredients for people 4

  • 180 g of chickpea flour
  • 600 g of water
  • 1 level tablespoon of salt
  • 80 ml of saffron oil
  • 16 slices of bacon
  • 1 bunch of black cabbage
  • saffron oil
  • Sale
  • ground black pepper
  • dried saffron flowers to decorate