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Panelle recipe by of 27-06-2014 [Updated on 05-06-2017]
Panelle are pancakes made with chickpea flour, water and parsley, a typical palerminated recipe, are usually served in the middle of bread and are the street food par excellence in the Sicilian capital. During my stay in Malta a few months ago, I met a friend of my husband, a boy from Palermo who moved to Malta for work, also a passionate about cooking, so one evening at dinner we talked about the specialties of our regions and while we were celebrating the Neapolitan baba, the Sicilian cassata, the buffalo mozarella and the baked ricotta, told me about the legendary panelle describing them as a real lust. Until that moment I had never considered preparing them, I don't know, but they didn't inspire me, but thanks to the enthusiastic comments of our friend, once back home I wanted to try his recipe and here I am with my first panelle , and wow if they're good, super I'd say! Sicilian friends, today's recipe is all for you, a basin!
How to make panelle
Fill a bowl with water and add the chickpea flour
Mix with a whisk until the mixture is fluid
Pour into a saucepan and cook for about 20 minutes, stirring constantlynow add salt, pepper and chopped parsley
The panelle mixture will be ready when it is firm and homogeneous
Pour the mixture into a rectangular mold lined with parchment paper then let it cool for 1 hour
Turn the mixture over onto a cutting board and cut into 1/2 cm thick slices
Fry the panelle in abundant boiling oil
Turn both sides until golden brown, then lift them with a slotted spoon and place them on a plate lined with absorbent paper
Serve your Palermo panelle alone or between two slices of bread :)