LigurianItalian
Panissa
by Chef in Camicia · 306K subscribers on YouTube
A classic Ligurian street food made from chickpea flour and water, cooked like polenta, then cooled, cut, and fried until crispy. Served hot with salt or as a cold salad with lemon, marjoram, and onion.
- Prep
- 50 min
- Cook
- 50 min
- Total
- 1h 40min
- Servings
- 2
- Difficulty
- easy
Ingredients
9 itemsMethod
- Combine chickpea flour and water in a bowl. Mix well and let rest for at least 1 hour, preferably overnight, for the flour to hydrate.
- Pour the mixture into a pot and cook over medium heat, stirring constantly, for about 40 minutes, until it thickens like polenta.
- Line a container with plastic wrap and pour the cooked mixture into it. Spread evenly to a thickness of about a finger. Let cool completely (at least 2 hours) until set.
- Once firm, unmold and cut into strips or small cubes.
- Heat frying oil to 180°C (350°F). Fry the panissa pieces in batches until golden and crispy on the outside, still soft inside. Drain on paper towels and season with salt.
- Serve hot. Alternatively, for a cold version, toss the cubes with lemon juice, marjoram, thinly sliced onion, olive oil, salt, and pepper.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
