Panelle Recipe

by Fabrizia, from the Anna Tasca Lanza estate



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.




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