A product with a unique flavor, which represents a very ancient Palermitan gastronomic tradition dating back to the Arabs. The panella is a pancake of chickpea flour that is usually eaten with bread (the "mafalda" or the "moffoletta", strictly with sesame seeds), and represents the typical street food of Palermo cuisine.
- bread and panelle
• 100 g chickpea flour
• 900 ml water
• 2 teaspoons salt
• 1 bunch of parsley
1. Pour 500 ml of water into a saucepan and sift the flour; mix with a whisk while slowly pouring the remaining water, mix well.
2. Add salt and cook over very low heat.
3.Turn continuously with a spatula to prevent the mixture from sticking.
4.After 10 minutes, as soon as the mixture begins to thicken, add the chopped parsley. When it starts boiling, turn off the heat.
5. Roll out the dough on a dampened marble surface (one ladle at a time); the dough should be half a centimeter thick.
6. Shape the panelle by cutting the dough into small diamonds.
7. Fry in hot oil.
8. Tip: season the panelle with a few drops of lemon juice, they will be irresistible!