Panelle

Method

1. Pour 2 liters of room-temperature water into a large pot.
2. Sift 500 g of chickpea flour to remove lumps, then add it to the water off the heat.
3. Mix the flour and water with your hands, breaking any remaining lumps, until smooth.
4. Place the pot over medium heat and cook the batter like polenta, stirring constantly with a wooden spoon for about 45 minutes, until it thickens and becomes hard to stir.
5. While the batter cooks, chop a handful of fresh parsley leaves (discard the stems).
6. Near the end of cooking, add the chopped parsley and a pinch of salt to the batter and mix well.
7. Once the batter is very thick and pulls away from the sides, turn off the heat.
8. Lightly oil a flat plate or baking sheet and spread the batter to an even thickness of about 5 mm.
9. Let the batter rest and set for 24 hours (or until completely firm).
10. After resting, cut the solidified batter into squares or desired shapes.
11. Heat peanut oil in a deep pan to 170–180°C (340–350°F).
12. Fry the pieces in batches, without overcrowding, until golden and crispy (about 2–3 minutes per side).
13. Drain on a wire rack and sprinkle with salt while hot.
14. Serve plain or with lemon wedges.
15. Optional sauce: In a bowl, mix fresh ricotta with crushed anchovies (to taste).
16. To serve, spread the sauce on a plate, top with fried panelle, garnish with extra parsley and grated lemon zest.