- 200 g mayonnaise
- 90 g chickpea flour
- peanut oil
- extra virgin olive oil
- salt in flakes
For the recipe of panissa ischium with lemon and parsley mayonnaise, cook the chickpea flour with 250 g of water and a nice pinch of salt for 18-20 minutes, stirring with a whisk. Spread the mixture between 2 sheets of baking paper, greased with a little olive oil, obtaining a sheet 5 mm thick (panissa). Let it cool and firm. Cut out about 20 discs (ø 4 cm)
and fry them for a couple of minutes in abundant peanut oil, until they begin to brown. Drain on kitchen paper. Blend 5-6 parsley leaves with 20 g of water and mix everything
to 100 g of mayonnaise. Mix another 100 g of mayonnaise with 1 tablespoon of lemon juice and a little grated rind. Salt the panisse with flaked salt and accompany with mayonnaise flavored with parsley and lemon.