The bread is homemade and is a very soft type of bread (as tradition dictates with sesame seeds).
The panelle are based on water and chickpea flour (ratio 3 times water, 1 time chickpea flour) with about 3g of salt for every 100g of chickpea flour (+ parsley, but I don’t like it so I omitted it), mix and wait 10 minutes, cook in a pan, stirring constantly (polenta style) once it is a dough is rolled out.
You have little time to roll out because once the dough dries it starts to crumble (this is my first success). The most effective method I have found is a steel surface (I use a pizza peel) + baking paper + rolling pin.
I basically pour the dough onto the surface, put the baking paper on top and start using the rolling pin to make it thin.
Then it is cut (wait 30 minutes before doing it) and fried in oil at 170°C.
I love this recipe from Sicily. My mother is from Sicily so it’s also a way to respect my mother origin. A simple poor, street food recipe that make everybody happy.
Eastern-Reindeer6838
It looks like low quality Dutch bread from the supermarket.
TheWicked77
Was just thinking of making some today. I have been craving some since last night. It’s my favorite go to snack when I visit Parlemo.
CreepyMangeMerde
Only thing that’s missing imo are crocchè, and maybe fried eggplants.
Fun fact: I’m from Nice and all along the french Mediterranean coast from Nice to Marseille, we eat panelle, which we call panisse. It’s the exact same thing, only the shape is different.
5 Comments
The bread is homemade and is a very soft type of bread (as tradition dictates with sesame seeds).
The panelle are based on water and chickpea flour (ratio 3 times water, 1 time chickpea flour) with about 3g of salt for every 100g of chickpea flour (+ parsley, but I don’t like it so I omitted it), mix and wait 10 minutes, cook in a pan, stirring constantly (polenta style) once it is a dough is rolled out.
You have little time to roll out because once the dough dries it starts to crumble (this is my first success). The most effective method I have found is a steel surface (I use a pizza peel) + baking paper + rolling pin.
I basically pour the dough onto the surface, put the baking paper on top and start using the rolling pin to make it thin.
Then it is cut (wait 30 minutes before doing it) and fried in oil at 170°C.
I love this recipe from Sicily. My mother is from Sicily so it’s also a way to respect my mother origin. A simple poor, street food recipe that make everybody happy.
It looks like low quality Dutch bread from the supermarket.
Was just thinking of making some today. I have been craving some since last night. It’s my favorite go to snack when I visit Parlemo.
Only thing that’s missing imo are crocchè, and maybe fried eggplants.
Fun fact: I’m from Nice and all along the french Mediterranean coast from Nice to Marseille, we eat panelle, which we call panisse. It’s the exact same thing, only the shape is different.
madò che buone le panelle 🤤🤤