Panelle

Chickpea batter cooked to a paste, set thin and cut into squares to fry.

Vegan.

Ingredients

• 300 g chickpea flour
• 900 ml cold water
• a handful of parsley, chopped
• 1.5 teaspoons salt
• black pepper
• 1 litre sunflower oil, for frying, which is poured off
• 6 soft rolls and lemon, to serve

Method

1. WHISK THE FLOUR INTO COLD WATER, never warm. Chickpea flour seizes into lumps in warm water and no amount of whisking afterwards gets them out.
2. Cook over a medium heat, stirring constantly with a wooden spoon, for 12 to 15 minutes until it thickens and pulls away from the side of the pan in a mass.
3. Stir in the parsley, salt and pepper.
4. Spread it 4 mm thick on an oiled tray or marble slab, working fast with a wet spatula. It sets as it cools and becomes unspreadable within two minutes.
5. Cool completely, then cut squares or triangles.
6. Fry at 180C for 2 minutes a side until blistered. Drain on a rack and salt.
7. Serve them hot in a roll, three or four at a time, with lemon squeezed over. Pour the oil off once cooled.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes