My F&W
quick save (...)
Panelle with Eggs and Bottarga
© Fredrika Stjärne

Panelle with Eggs and Bottarga

  • ACTIVE: 45 MIN
  • TOTAL TIME: 3 HRS
  • SERVINGS: 6

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 gourmetsardinia.com.

  1. Salt
  2. 1 cup chickpea flour
  3. 6 large eggs
  4. Ice cubes
  5. 1 cup pure olive oil
  6. All-purpose flour for dusting
  7. 1/4 cup extra-virgin olive oil
  8. 1 tablespoon fresh lemon juice
  9. Freshly ground pepper
  10. 6 ounces watercress, stems trimmed
  11. Freshly grated bottarga
  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 panelle 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 panelle and eggs alongside. Garnish with bottarga and serve right away.

Suggested Pairing

Clean, mineral-driven Verdicchio.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.