Panelle
Photo: flickr user jasonlam
Ingredients
3 cups Cold water
Salt to taste
1/2 cup Chick-pea (garbanzo) flour
2 tablespoons Chopped fresh parsley
cup Freshly grated parmigiano opt
Vegetable oil, for frying
Preparation
1
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3
As it cooks, the mixture will thicken considerably. If it thickens too much, however, and sticks heavily to the spoon or the whisk, add a bit of cool water. Just before removing it from the heat, stir in the parsley and parmigiano and mix energetically to incorporate. The mixture should have the consistencne of a medium-thick bechamel or a thick gravy.
4
Pour the mixture onto a medium-size baking sheet. Wet a spatula (keep a small bowl of cold water next to you to dip the spatula) and quickly spread the msiture evenly to a thickness of about 1/4 inch. Refrigerate, uncovered, for several hours or overnight, until it is very firm. When you are ready to fry, cut it into 2-inch squares.
Tools
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Yield:
30.0 servings
Added:
Wednesday, December 9, 2009 - 12:12am