These chickpea fries are delicious with sundried tomato aioli. Traditional panelle are a little thinner and wider served as an appetizer or vegetarian panini filling. In Liguria these fries are called “Panisse.” The long square shape allows for the optimal crispy surface and the perfect accompaniment to the aioli.
Serves 4-6 as an appetizer
INGREDIENTS
For the Chickpea Fries:
- 1 1/2 cups chickpea (garbanzo bean) flour
- 3 cups water
- 1 teaspoon coarse sea salt
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/8 teaspoon of Controne Red Pepper Flakes, or freshly ground black pepper
- Marino Family Extra-Virgin Olive Oil or other EVOO for frying
- Parmesan cheese, and more fresh parsley for garnish, optional
For the Sundried Tomato Aoli:
- 1 large egg at room temperature
- 2 tablespoons Ritrovo Selections Tomato Balsamic, or other white balsamic
- 1 clove garlic, roughly chopped
- 1/2 teaspoon Casina Rossa Herbs&Salt, or sea salt
- 1 cup (240 ml) neutral flavored oil, avocado or canola are best
- 2 tablespoons sundried tomatoes
- 1/8 teaspoon Controne Red Pepper Flakes or freshly ground black pepper
DIRECTIONS
For the Chickpea Fries:
- Pour the chickpea flour, water, and salt in a medium sized saucepan and whisk until smooth. Set over medium heat and whisk constantly as the mixture slowly heats. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is smooth, thick and starts to pull away from the sides of the pan, about 5 minutes. Remove from heat and stir in the parsley, rosemary, and red pepper flakes.
- Pour the mixture onto a parchment covered baking sheet (approximately 12” x 15”) and spread it quickly with a spatula, before it cools and sets, so it fills the pan in an even layer, about ¼ inch thick. Let cool in the refrigerator for approximately an hour, until completely firm.
- Once cooled, cut into “fries” with a sharp knife. Carefully lift the cut pieces from the pan with a spatula or your hands.
- To fry the panelle, pour enough olive oil into a wide heavy skillet to cover the bottom to a depth of 1/2 inch, and set over medium heat. When the oil is hot, fry the panelle about 3 minutes, until the underside is crisp and golden, then flip and brown the other side about 2-3 minutes more. Place the panelle on paper towels to drain excess oil. Sprinkle lightly with salt and Parmesan cheese and serve hot with sundried tomato aioli. The panelle may also be served in a panino.
For the Sundried Tomato Aoli:
- Add egg to the small bowl of a food processor and process for 20 seconds. Add the vinegar, and Herbs&Salt. Process for another 20 seconds.
- Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in a thin stream until it is emulsified and thickened.
- When all the oil has been added, scrape the bottom and sides of the bowl, and add the garlic, sundried tomatoes, and red pepper flakes. Process until they are incorporated, and the mixture is thick and smooth. Taste aioli for seasoning then add salt, red pepper, or extra vinegar to taste.
- If the mayo seems too thin, slowly stream in more oil with the processor running until thick.
About Keli Sim DeRitis
Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+
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