Tag: panissa

Panissa – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Panissa - Misya's recipe

Sift the chickpea flour into a thick-bottomed saucepan, season with salt and pepper and pour in the water, stirring with a whisk to avoid creating lumps.

Place on the heat and cook over a low heat, stirring constantly with the whisk, until you obtain a firmer, always homogeneous mixture.
When the polenta is too thick for the whisks, replace them with a wooden spoon and continue cooking for about 20 minutes, stirring constantly.

Pour the mixture thus obtained into a large container lined with baking paper, level the surface well, cover with cling film and leave to cool, then transfer to the fridge and leave to harden for about 2 hours.

When it is well compact, take the polenta, remove it from the mold and cut it into pieces of about 2-3 cm per side.

Heat the oil in a pan and fry the chunks, trying not to let them stick together and turning them to brown them evenly, draining them on kitchen paper as they are ready.

The panissa is ready, serve it hot.

How to make panissa – Italian Cuisine

How to make panissa

It is a simple dish of the Ligurian tradition, made of chickpea flour, water and salt. It can be eaten alone or as a base for tasty appetizers or finger food accompanied by fish, grilled vegetables or dried tomatoes.

There panissa is a specialty based on chickpea flour, typical of Liguria and especially of the province of La Spezia. This chickpea focaccina is a classic example of street food, which is also found in similar versions in Piedmont, where it is called chickpea farinata, in Tuscany, chickpea cake, and in Sicily, panella.
To prepare it, it takes from 300 g to 500 g of chickpea flour for 1 liter of water, you have to adjust it according to the consistency it will take during cooking.
In the gallery our tips for preparing it.

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Recipe Discs of panissa with lemon mayonnaise – Italian Cuisine

Recipe Discs of panissa with lemon mayonnaise

  • 200 g mayonnaise
  • 90 g chickpea flour
  • lemon
  • parsley
  • peanut oil
  • extra virgin olive oil
  • salt
  • 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.

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