Baked Panelle
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How to prepare Panelle - Typical Sicilian Recipes - in the Baked Variant, equally delicious! http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For about 16 Panelle 200 g of chickpea flour 600 ml of water 5 g of salt To taste pepper 3 tablespoons of extra virgin olive oil 1 sprig of parsley Preparation Baked Panelle 1. Sift the chickpea flour and collect it in a saucepan. Gradually add the cold water and a tablespoon of oil, continuing to mix until you obtain a liquid mixture. Add salt and pepper, then bring to the heat, stirring continuously. 2. When the mixture starts to boil, small lumps will form: this phase is delicate and the mass must be mixed to obtain a velvety consistency that is very similar to that of soft polenta. Cook everything for five minutes. Did you know that… Some versions of baked panelle require cooking the batter (liquid and raw) directly in the oven, avoiding cooking it on the stove. In this case, the batter - still liquid - should be poured directly into the single-serving molds or into a larger pan, obtaining a sort of farinata. 3. Spread a sheet of baking paper on the work surface, then prepare a bowl with water. 4. When the chickpea "polenta" is ready, turn off the heat and flavor with fresh parsley. Quickly pour the thick mixture onto the sheet of baking paper, flattening the surface with a long-bladed knife, previously moistened. Roll out the dough until it is 1-1.5 cm thick. To make this step easier, we recommend placing a sheet of baking paper on top of the mixture, then leveling it with a rolling pin. 5. Using a round cutter of the diameter you prefer (8 cm), cut the dough to obtain the shapes. Alternatively, you can cut the dough into diamonds or squares, simply using a knife. Place the panelle on a baking tray lined with baking paper. Did you know that… The scraps cannot be kneaded yet, but you can still cook them and eat them as an aperitif. If you want, you can immediately fry the panelle, immersing them in boiling oil. 6. Brush the panelle with two tablespoons of extra virgin olive oil and bake in the oven at 180°C (fan assisted) for 15-20 minutes. 7. Remove from the oven and eat the panelle piping hot or, as is traditional, use them to stuff mafalde. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice
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