Panelle with Eggs and Bottarga

Chefs Tyler Rodde and Curtis Di Fede like the briny flavor that bottarga (cured, dried mullet roe) gives these crispy chickpea-flour cakes. Find it online at

Slideshow:More Recipes for Italian Dishes

  • Active:
  • Total Time:
  • Servings: 6

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  • Salt
  • 1 cup chickpea flour
  • 6 large eggs
  • Ice cubes
  • 1 cup pure olive oil
  • All-purpose flour for dusting
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Freshly ground pepper
  • 6 ounces watercress, stems trimmed
  • Freshly grated bottarga

How to make this recipe

  1. Lightly oil an 8-by-4-inch loaf pan. In a saucepan, bring 2 cups of water to a boil. Add 1 teaspoon of salt and whisk in the chickpea flour until smooth. Cook over moderate heat just until thickened, 2 minutes. Scrape the mixture into the loaf pan and smooth the surface. Let cool, then refrigerate until firm, at least 2 hours.

  2. In a medium saucepan of boiling water, cook the eggs over moderate heat for 6 minutes. Drain the eggs and return them to the saucepan; cover with cold water and ice cubes. Lightly crack the shells and let them stand until cooled, 10 minutes. Carefully peel the eggs.

  3. Heat the pure olive oil in a skillet. Unmold the chickpea loaf and slice it 1/2 inch thick. Dust the slices with flour and fry over high heat, turning, until golden, 5 minutes. Drain the <em>panelle</em> on paper towels and sprinkle with salt.

  4. In a bowl, whisk the extra-virgin olive oil with the lemon juice and season with salt and pepper. Add the watercress, toss and transfer to plates. Arrange the <em>panelle</em> and eggs alongside. Garnish with <em>bottarga</em> and serve right away.

Suggested Pairing

Clean, mineral-driven Verdicchio.

Photo © Fredrika Stj?rne Published April 2012

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