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| Basic Panelle with Chimichurri Sauce |
Yotam Ottolenghi's new book,
Plenty More, features unique vegetable focused dishes (though not usually allergen-free). While flipping through the book this weekend, I noticed a few interesting dishes that featured polenta - a cornmeal based dish (i.e. not on my diet). After a quick internet search I found a traditionally Sicilian dish called Panelle, which made in the exact same fashion as polenta but with chickpea flour. After some experimentation, I am quite the fan. The Panelle itself is relatively neutral in taste, but the crispy exterior and creamy interior combined with a sauce of your choice makes this dish an absolute star.
2 c. Chickpea Flour
4 c. Chicken Stock (or water)
1 tsp. Salt
1/2 c. Extra Virgin Olive Oil
Chimichurri Sauce (optional)
(1) Combine stock, salt, and extra virgin olive oil in a sauce pan. Whisk to combine.
(2) Place sauce pan over medium to medium low heat. Gradually whisk in chickpea flour. Continually whisk until mixture thickens to the point where it just about comes away from the side of the pan, 20 - 30 minutes. Note: if you don't cook (and continually stir) for this long, the finished product will be much more difficult to fry.
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| Cooled Panelle |
(3) Turn off heat. Pour thickened mixture into an oiled 9" x 13" pan and allow to cool for anywhere between 1 hour and 3 days in the refrigerator.
(4) Once cooled heat some more olive oil in a pan over medium heat. slice the Panelle into squares and fry on both sides until golden brown.
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