Description
Panelline is the bread of chickpea or corn flour. A traditional Sicilian appetizer, which perfectly complements a meal or is served as a separate dish, along with caponata or pate. Panelle are served hot, sometimes instead of bread.
Ingredients
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Chickpeas flour
500 g
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Olive oil
1 l
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Parsley
1 coup
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Salt
-
Black pepper
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Water
1.5 l
Cooking
In cold water pour 500 gr of chickpea flour.
Stir, add salt and pepper to taste.
Put the water with the flour on a slow fire. Stirring constantly, wait until all lumps dissolve and batter reaches the maximum solid consistency. As a rule, it takes at least 20 minutes. Watch closely that the mixture is not burnt - the fire should not be too strong. At this stage you can add finely chopped parsley.
Spread the thickened batter into the pan and leave to cool, ideally overnight in the refrigerator.
The hardened dough consistency like soft cheese.
Cut the dough into slices not thicker than 1 cm.
Fry the slices in plenty of oil, preferably in a deep fryer.
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