17 nov 2009


martedì 17 novembre 2009


500 g of chickpea flour
1.5 lt of water
1 sprig of parsley
1 tablespoon fennel seeds
salt and pepper
oil for frying

Dissolve chick pea flour in cold water, taking care to avoid lumps, add salt, pepper, chopped parsley and fennel seeds.
Cook over low heat, stirring constantly with a wooden spoon (you must be careful that it does not stick to the bottom of the pan), until you get a very compact cream that detached from the sides of the pan.
Pour the cream into a flat surface (I poured it into the plates), and with a spatula, level and form of layers of 0.5 cm. Do this as quickly as possible, otherwise the cream will harden .Cut panelle in triangle, and fry in hot oil. serve hot.

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