Sicilian Panelle
  • 1 cup chickpea Flour
  • 2 cups water
  • Bertozzi Freshly Grated cheese
  • 2 tbs chopped parsley
  • Vegetable oil
  • Salt and pepper
  • Lemon juice 
  • In bowl, mix together the chickpea flour and parsley.
  • In a saucepan, heat water until boiling.
  • Pour into flour and parsley, stirring constantly with whisk over medium heat.
  • When liquid becomes thick like cake batter (could take 15-20 minutes), pour into baking sheet and smooth to about ¼ inch thickness with rubber whisk.
  • Let cool and congeal.
  • Meanwhile, put vegetable oil in pan and heat.
  • When firm, cut panelle into 8x8 inch squares for frying.
  • Fry until crispy.
  • Place on a paper towel to absorb excess oil.
  • Garnish with salt, pepper, lemon juice and Bertozzi Freshly Grated cheese.
  • Serve and eat as is (or on a sandwich, the typical Sicilian way). 
© 2023 Bertozzi • Website Design By Orphmedia