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Cuisine - 2018-01-01

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PANELLE

FOOD & DRINK

SERVES 10-12 AS A CANAPE This is a traditional Sicilian dish – a chickpea fritter that’s typically sold at roadside stalls or markets, sandwiched between two slices of bread, sometimes with a smear of pesto. In other parts of Italy, panelleis used as a base for pizza. Here I serve it with a goat’s cheese and olive topping for a delicious vegetarian canape. FOR THE PANELLE olive oil for the tray 1¼ teaspoons salt 1 tablespoon finely chopped rosemary 300g chickpea flour Oil a shallow oven tray liberally. Put the salt and rosemary in a medium to large heavy-bottomed saucepan with 3½ cups (875ml) water and bring to the boil. Gradually whisk in the chickpea flour. Reduce the heat to medium-low and stir constantly for 5 minutes or until the mixture starts to pull away from the sides. (It will be lumpy but don’t worry, this won’t affect the end result.) Working quickly, tip the mixture into the well-oiled shallow oven tray. While it’s still hot, spread the mix evenly to a thickness of your little fingernail. Cool and chill in the fridge for 30 minutes or overnight before cutting into bite-sized squares. TO SERVE 1 cup pitted kalamata olives and green olives, finely chopped 1 cup roughly chopped parsley ¼ cup chopped capers ¼ cup finely chopped red onion (about ½ red onion) 2 cloves garlic, minced juice and zest of 2 lemons ¼ cup extra virgin olive oil vegetable oil for frying 200g soft goat’s cheese finely grated parmesan to serve Mix the olives, parsley, capers, onion, garlic, lemon zest and juice and olive oil together.Fry the panelle squares gently in vegetable oil until golden on each side. Put a small amount of goat’s cheese on each piece of warm panelle, top with the olive mixture and add finely grated parmesan to finish.

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