Aubergine parmigiana, the recipe of the Sicilian tradition
Introduction. Incredible but true: the Panelle can be traced back in history for a thousand years. In Greek and Roman times, chickpea flour was mixed with water, cooked and eaten like polenta porridge. However, it was only with the arrival of the Arabs, in the Middle Ages that polenta was fried and turned into fritters. The result is a delicious and successful snack: today Panelle are the most famous and beloved Sicilian street food.
Ingredients serves 4. 400 ml water; 130 g chickpea flour; 50 g parsley; oil for frying; salt and pepper
How to prepare Panelle. Dissolve the chickpea flour in a pot with cold and salted water until the dough is soft and without lumps. Place on low heat, stirring constantly with a wooden spoon until the mixture thickens. Add the parsley, stirring continuously and just before it starts to bubble, remove from the heat. Immediately pour the dough onto a marble slab and quickly spread with the help of a wooden spoon or a rolling pin to obtain a thickness of about 7 mm. Allow to cool and cut the dough into squares with a sharp knife. Fry the Panelle for a few minutes in a pan with hot oil and leave to brown. Arrange them on absorbent paper to dry them, adding salt and pepper. If you want you can fill sandwiches with Panelle adding a few drops of lemon.