Ciao Chow Linda

Panelle from Case Vecchie

Cuisine: Sicilian

Author: Fabrizia Lanza

Ingredients

• 4 cups (250 grams) chick pea flour

• 3 cups (750 ml) cold water

• pinch of salt

• pinch of freshly ground black pepper

• 1 Tablespoon fennel seeds (optional)

Instructions

1. Combine the flour, water, salt, pepper and fennel seeds in a medium sized pan and whisk until smooth.

2. Cook over medium high heat, whisking constantly, until mixture is like a very stiff polenta.

3. Lower the heat if necessary to keep from burning.

4. Cook for a few more minutes, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan.

5. Working quickly, spread the mixture with a wooden spatula onto plates so that it is about 1/4 inch (0,5 mm) thick.

6. Let sit until cool, 15 to 20 minutes.

7. when dough is cool, loosen the edges with a knife and peel the “crepes” off the plates and place on a work surface, stacking one on top of the other.

8. Cut stack into 16 wedges.

9. In a large frying pan, heat 2 inches (5 cm) of oil until hot.

10. Place wedges of chick pea mixture into hot oil and fry, flipping occasionally, until golden and crisp, about three minutes.

11. Dry on paper towels and sprinkle with salt.

12. Continue frying remaining wedges and serve hot.