Panelle

Immagine Ricetta

annalisa_sanci

Preparation time

Orologio30 minuti

Difficulty

OrologioMedia

Cooking time

Orologio50 minuti

Servings

Porzioni8

Riposo

Orologio30 minuti

Le #panelle sono uno dei piatti simbolo dello street food #palermitano e #siciliano, preparate con farina di #ceci, acqua, sale e pepe, poi fritte fino a diventare dorate e #croccanti. Perfette come antipasto, aperitivo o farcitura per un panino, le panelle si gustano calde, magari con qualche goccia di limone per esaltarne il sapore. Una ricetta semplice e #senza_glutine, ideale per chi ama i sapori autentici della tradizione siciliana.

Ingredients

Procedure

  • 0. Pour the chickpea flour into a large saucepan and slowly add the cold water, stirring constantly with a whisk to avoid lumps.
  • 1. Place the pot over low heat and begin cooking, stirring constantly. After about 10 minutes, add salt and pepper. Continue stirring for about 40 minutes, until the mixture is thick and smooth. If desired, add a tablespoon of extra virgin olive oil to improve the consistency.
  • 2. Once cooked, add the chopped parsley and mix well. Pour the mixture onto a lightly dampened surface or a sheet of parchment paper. Using a spatula or knife, spread the dough to a thickness of about 3 mm.
  • 3. Let them cool for a few minutes, then cut them into rectangles or diamonds. For a more rustic shape, you can also roll them around a rolling pin to obtain slightly curved wafers.
  • 4. Heat plenty of seed oil in a large skillet (ideal temperature is around 170-180°C). Fry the panelle, a few at a time, until golden and crispy. Drain on paper towels to remove excess oil.
  • 5. Serve hot, alone or in a crispy bun with a few drops of lemon and, if you like, a sprinkling of black pepper.

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    Creation date Mar 08, 2025

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