Panelle recipes
Amazing Panelle recipes sourced from the web.
Ah, panelle: that beloved Sicilian dish that's so much more than meets the eye. Though it may not look like it at first glance, this deceptively simple preparation is packed with flavor and nuance.
Panelle, also known as Panelle alla Palermitana, consists primarily of boiled chickpea flour, or 'ceci', which is then fried in olive oil or lard, seasoned with salt and pepper, and served either on a plate or tucked into a freshly-baked bread roll. Depending on your preference, the finished product can be served soft and crumbly, or fried until crisp and crunchy.
Though it might not be immediately apparent, panelle is a dish steeped in a long and complex history. The origins of panelle are said to date back as far as the Middle Ages when it became a staple of street vendors who sold the fried ceci for a cheap and filling snack. Over time, it has evolved from an everyday street food enjoyed by the working classes to a popular dish that is often served during special occasions throughout Sicily.
The key to the distinctive flavor of panelle lies in the 'ceci' - the heart of the recipe. Depending on where in Sicily you are, the exact type of chickpea used can vary, but particularly in the western regions such as Palermo, the preference is for thinly milled ceci, which gives the finished panelle a finer texture. This is then combined with the local extra-virgin olive oil, which helps to create the unmistakable aroma and taste.
No matter what your preference is, panelle is always a crowd pleaser and a surefire way to satisfy any cravings for a taste of Sicily. Whether served as an appetizer, side dish, or a main course, this classic dish is guaranteed to hit the spot and bring a little bit of the Mediterranean to your dinner table.
Amazing Panelle recipes sourced from the web.
The panelle dish, a beloved Sicilian specialty, has been enjoyed by fans and connoisseurs for centuries. Although its exact origin is unknown, the dish's roots can be traced back to the 16th century in Palermo, Sicily.
At that time, the city was home to one of the most important fish markets in the Mediterranean Sea, making seafood of all kinds readily available to locals. After the fish were sold at the market, the leftover small bits were collected and combined with potatoes, garlic, and spices. This concoction was then fried in oil and sprinkled with lemon. The dish, known in Sicilian dialect as “panelle” (meaning little pans, because it was traditionally served in small frying pans that could fit in the pocket of a Sicilian woman's apron), quickly became a local favorite.
This humble combination of ingredients may sound unappetizing, but its brilliant simplicity is what makes it so succulent and beloved. It continues to be a staple on the menu of many restaurants in Palermo and is considered a classic Sicilian street food. Although there have been some modern variations to the traditional recipe, like adding rosemary or parsley, its simple flavor profile remains unchanged.
Today, panelle is served in many different ways. It's commonly enjoyed simply with a squeeze of lemon, but it can also be served hot in a sandwich called “panino con la panelle” or as a side dish with other dishes. No matter how it's served, the dish’s delicious flavors are sure to tantalize any taste buds.
Throughout history, the people of Sicily have kept the tradition of the panelle alive—a testament to the timelessness of this deliciously savory dish.
What are Panelle?
If you’ve never heard of Panelle, it is a type of Italian street food originating in Palermo, Sicily. It’s a savory dish traditionally made from chickpea flour and water that is boiled briefly before being set aside to cool and cut into squares or rectangles. The chickpea flour imparts a wonderful nutty flavor and a chewy texture, making it an ideal snack for any time of day or night.
The Different Types of Panelle
When it comes to types of panelle, there are several different varieties available for consumption. From the classic method of preparing them in a pan with olive oil to other unique variations such as baking them in a pizza oven, your taste buds can be tantalized in a variety of ways!
The classic version of Panelle consists of chickpea flour and water, plus a pinch of salt, which is then boiled. The mixture is spread out in a thin layer onto a tray, cooled, and then cut into squares or rectangles. Once cooled, these squares are then lightly fried in either olive oil or lard until golden brown.
There are also some creative variations on the traditional version of Panelle. Some recipes call for adding fresh herbs or seasonings such as rosemary, oregano, or garlic. Alternatively, some people opt for frying the already cooled Panelle in butter, creating a richer and more flavorful dish. Lastly, there are some bakers who opt to make panelle by baking them in a pizza oven. This method gives them a crispy exterior and allows for a more uniform baking.
No matter the style, Panelle are an incredibly tasty snack to enjoy. Whether you’re looking for a quick bite to eat on the go or an interesting appetizer option, Panelle are sure to hit the spot!
