Olive Nation Blog

Panelle Siciliane

Posted by Chiara in Olive Oil Recipes & Sea Salt Recipes, Jul 15 2008

250 g. chickpea flour, sifted

1 liter water

Sicilian extra virgin olive oil (either Nobile, more olivey, or La Uliva, more delicate)

Sicilian sea salt (we like the Trapani kind)

Parsley

In a saucepan slowly incorporate the water into the corn flour until the batter is smooth and without lumps. Place on the stove, medium to high heat, and bring to a boil, stirring constantly. Add a sprinkle of coarse sea salt to taste. Continue stirring to avoid sticking. The panella batter will thicken (the process is similar to making polenta.) As soon as it reaches the boiling point, lower the heat to medium-low and let cook for about 20 minutes. In the meantime, chop the parsley and when the batter is cooked, sir it in the saucepan. Coat one large (or two medium) cookie sheets (the type with sides) with extra virgin olive oil, then spread a thin layer of the panella batter on the cookie sheet with a spatula (this requires a little patience.) Allow the batter to cool and then cook for about 20-30 minutes in a 325 ºF oven. Once again, allow to cool, then turn the cookie sheet upside down on a cutting board and tap so the big pancake comes out in one (more is ok) piece. With a sharp chef’s knife, cut 1″ by 2″ rectangles and deep fry in hot extra virgin olive oil until golden and crispy. Drain on paper towels and you have your panella. Enjoy! Yum!