by Fabrizia, from the Anna Tasca Lanza estate
“THE BEST CHILLED WINE COMPANION”
During my stay at the cooking school hideaway Anna Tasca Lanza, in the Sicilian countryside, I learned how to make “panelle” together with the legendary host Fabrizia.
Serves 10
250 grams Sicilian chick-pea flour
750 ml cold water
pinch of salt
pinch of freshly ground black pepper
Olive oil or sunflower oil for frying
Combine the flour, water, salt, and pepper in a medium-sized pan and whisk until smooth.
Cook over medium-high heat, whisking constantly, until the mixture resembles a very stiff polenta. (Lower the heat if necessary to prevent burning.)
Cook for a few more minutes, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan.
Work quickly to spread the mixture with a wooden spatula onto plates, making it about 1/4-inch (0.5 mm) thick.
Let it sit until cool, approximately 15 to 20 minutes.
Once the mixture is cool, loosen the edges with a knife and peel the crepes off the plates, placing them on a work surface, stacking one on top of the other.
Cut the stack into 16 wedges.
In a large frying pan, heat 2 inches (5 cm) of oil until hot.
Place wedges of the chick-pea mixture into the hot oil and fry, flipping occasionally, until golden and crisp, about 3 minutes.
Dry on paper towels and sprinkle with salt.
Continue frying the remaining wedges.
Serve hot.
Fabrizia
Explore Sicily in BMJ style.
