The Good News Traditional panelle, the popular Sicilian chickpea fritter, is deep-fried. Melissa Kelly forms her panelle onto a sheet, lightly sprinkles it with goat cheese and bakes it. Then she cuts the panelle into pieces and sautés them until they're crisp. More Italian Dishes

Melissa Kelly
May 2006

Gallery

Credit: © John Kernick

Recipe Summary

active:
1 hr
total:
1 hr
Yield:
6
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Ingredients

Panelle
Salsa Rustica

Directions

Instructions Checklist
  • In a medium bowl, whisk the chickpea flour with the water until smooth. Add the salt and pepper, cover and refrigerate overnight.

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  • Preheat the oven to 475°. Heat a 9-by-13-inch rimmed baking sheet in the oven for 5 minutes. Add the 3 tablespoons of olive oil to the sheet and tilt to coat. Stir the chickpea batter. Add the chives, parsley and rosemary and pour onto the sheet. Bake for 2 minutes. Sprinkle the goat cheese on top and bake for 20 minutes, until golden and firm. Let cool slightly.

  • Heat a large cast-iron griddle or grill pan. Toss the tomatoes, red onion and poblano with 1 tablespoon of the oil. Add the vegetables to the griddle and cook over high heat until charred all over, about 5 minutes. Coarsely chop the tomatoes and finely chop the onion and poblano. Transfer the vegetables to a large bowl and add the garlic, capers, olives, anchovies, vinegar, basil and the remaining 3 tablespoons of oil. Season the salsa with salt and pepper.

  • Cut the panelle into 12 rectangles. Heat 1/8 inch of oil in a large nonstick skillet. Add the panelle and cook over high heat until crisp on the bottom, about 3 minutes. Drain the panelle and serve with the salsa.

Notes

One Serving 358 cal, 26 gm fat, 5.0 gm saturated fat, 24 gm carb, 5 gm fiber.

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