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Sicilian panelle

Panelle recipe
  • Difficulty;
    Difficulty
    Very easy
  • Preparation time
    Preparation
    5 minutes
  • Cooking time
    Cooking
    30 minutes
  • Portions
    Portions
    25
  • Baking tin size
    Baking tin size
    No baking trays
  • Diet recipe
    Dietetics
    No
  • Vegan recipe
    Vegan
    Yes
  • Vegetarian recipe
    Vegetarian
    Yes
  • Without eggs
    No eggs
    Yes
  • Without cooking
    No cook
    No

Description

Panelle photoIf you are in Sicily on vacation and pass through Palermo ... I invite you to stroll on the street and visit this beautiful city. And in case you get hungry... BREAD AND PANELLE!

Delicious fries made with chickpea flour, the panelle are traditionally accompanied by a soft bun and seasoned with a sprinkle of lemon juice. A poor, humble, simple food that, fortunately, today has been re-evaluated and re-appreciated, becoming a different and really excellent appetizer, even without bread.

The ingredients are elementary, the process very simple. A naturally gluten-free, lactose-free, egg-free and vegan recipe.

We ask the Palermitans for forgiveness! From anywhere in Italy we arm ourselves with chickpea flour and prepare these fantastic panelle. Cut the bread... and stay ready. Today we eat BREAD AND PANELLE!

Ingredients

  • 17,6 oz (500 g) of chickpea flour
  • 1 liter and a half of water
  • Salt q.s.
  • Parsley q.s.
  • Black pepper q.s.
  • Fry oil

Preparation

  1. Pour the chickpea flour (preferably sifted) into a large pot. Add a little water and start mixing with a whisk, continue pouring all the water while stirring, until you create a lump-free mixture.
    2. Chickpea flour with a little water to mix vigorously Water poured flush while the dough is mixed with the whisk
  2. Season with salt and pepper, about a full teaspoon of salt and one, instead, shaved with pepper. Mix well.
    3. Teaspoon full of salt Satin spoon of well chopped black pepper
  3. Put the pan on the stove and cook over medium-low heat, stirring constantly with the whisk.
    4. Liquid compound ready for cooking Dense and homogeneous compound after cooking
  4. When the mixture has thickened (about 10-12 minutes after cooking), add the finely chopped fresh parsley. Mix with a whisk and remove from the heat.
    5. Well chopped parsley added to the mixture Compound complete with chopped parsley
  5. Pour the dough in a baking sheet lined with parchment paper, let it cool and then let it rest in the fridge for at least 3 hours.
    6. Dough poured into a plumcake shape Compote rested in the fridge, ready to be cut
  6. Cut the dough into more or less thin slices (depending on how you prefer them) and fry in abundant seed oil. Beware of frying: the panelle must became golden in the surface and slightly darken in the edges.
    7. Panelle being fried Panelle fried and ready to be eaten

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