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Sicilian friggitorie (shops that fry and sell several kinds of food) and street food vendors, cut their panelle in irregular squares. I like to make mine round, but you can shape them however you like, of course.
400 g (2 cups) chickpea flour
1 liter (4 cups) water
3 tablespoons Italian flatleaf parsley, finely chopped
Peanut oil for frying
An empty soda tin with the ends cut off
Place the chickpea flour, water and salt in a large stewpot over medium heat, and stir until the mixture hardens to porridge-like consistency. Let it cool briefly before pouring it over a flat work surface. Sprinkle some chopped parsley, level the "dough" evenly and let it rest.
Use the bottomless soda can to cut round panelle, and fry them in small batches, in abundant peanut or sunflour seed oil until golden on both sides.
Fish them out and blot the panelle on a paper towel before serving hot with sesame rolls or casareccio bread and chilled dry, white wine.
I love street food, don't you?