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