- 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
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.
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.
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.
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.
Clean, mineral-driven Verdicchio.