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Fried Chickpea Polenta (Panelle)

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This is actually an old Sicilian pesant food that we had all the time in my family, the only difference is my Grandmother and Mother always added freshly grated Locatelli as the batter cooked and just before she poured it out to cool she would add coupoous amounts of fresh parsley. Also a Panelle sandwich consists of a round seeded roll, 2 or 3 Panelle, a few tablespoons of Ricotta and a good amount of grated Cacciocovallo on top of that. Bake this in the oven until the cheese starts to melt! Ummmm Delicioso!!!
Chuck Celentano   •  27 Aug   •  Report
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Ingredients

4 cups water

1 teaspoon coarse sea salt or kosher salt

1/2 cup extra virgin olive oil, plus more for the baking sheet and for frying

1/2 pound chickpea (garbanzo) flour

Recommended Equipment

A heavy-bottomed 3-quart saucepan or deep saute pan, about 10-inch diameter

A stiff wire whisk

A rimmed baking sheet, 9 by 13 inches (a quarter-sheet), or a shallow baking pan of the same size, bottom and sides lightly brushed with olive oil

A stiff metal spatula

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