Panelle di ceci
The first step in preparing this classic dish is to begin with some well-cooked chickpeas. Whether boiled, steamed, or canned works just fine—just make sure to drain them first. Once cooked, the chickpeas are mashed and formed into a bread-like mass. After being shaped into flat discs, they’re then fried until they’re golden brown.
The end result is a crispy and slightly chewy center, surrounded by a light and fluffy outer layer. The flavor of panelle di ceci is delicate, with subtle notes of nuttiness and herbs. While it can be served on its own, many choose to sandwich the panelle between two slices of bread for an extra layer of texture.
The beauty of panelle di ceci lies in its simplicity and ease of preparation. In only a few steps and minimal ingredients required, home cooks can enjoy this classic Sicilian dish without much fuss. Plus, it’s vegan, gluten-free, and healthy—perfect for those who prefer lighter fare.
For me, seeing a plate of panelle di ceci brings back fond memories of my childhood in Sicily. It was a staple in our kitchen and I still enjoy making it today. Whenever I prepare it, I’m reminded of the warmth and comfort that comes with family and food.
Panelle di ceci: cozy, comforting, and utterly scrumptious. If you’ve never had it, now is the time to give it a try.
Panelle di ceci recipes
Amazing Panelle di ceci recipes sourced from the web.
The origin of Panelle di ceci
The sweetly rich and salty flavor of the humble chickpea has been a beloved element of Mediterranean cuisine for centuries, serving as the basis for many beloved dishes. One of the most distinctive recipes that have come from this versatile legume is panella di ceci, a delightful street food dish that has captivated Italian taste buds for generations.
This recipe's origins can be traced back to Palermo, the largest city on Sicily's southwestern coast. The dish is believed to have been popularized by street vendors during the Middle Ages, who sold the savory fried chickpea fritters to passersby looking for a quick, flavorful meal. The name panella (which translates to 'little bread' in English) likely references this street-food tradition; the round, flat shape of the fritters make them look like small loaves of bread.
The fundamental components of this dish—chickpeas, flour, olive oil, and salt—were likely chosen based on their accessibility and affordability. Chickpeas were widely available in Palermo at the time, with some experts suggesting they had been cultivated and consumed in the region since ancient times. Meanwhile, the flour used to bind the mixture together was likely made from whole-grain durum wheat, a variety of grain that was commonly grown throughout the Mediterranean during the Middle Ages.
Due to its simplicity and affordability, panella di ceci quickly became a beloved part of the local culture. Mothers would pack these tasty morsels in their children's lunches, while street vendors hawked their wares in bustling marketplaces. As time passed and the recipe spread to other parts of Italy, it began to change and evolve, with regional variations featuring different spices and flavorings. Today, panella di ceci remains a popular Sicilian treat, bringing with it a delicious reminder of the flavors of Sicily's past.
Types of Panelle di ceci
Ah, Panelle di ceci, the beloved crispy chickpea fritters so popular in Italian cuisine. This simple yet tasty dish can be enjoyed as a side, an appetizer, or a main course depending on how you prepare it. And with so many variations to choose from, it's easy to see why this classic street food is still a staple today.
From Sicilian to Calabrian and beyond, recipes for Panelle di ceci vary from region to region. Each chef has their own signature take on the classic dish, giving it a flavor and texture unlike any other. Whether you’re looking for a quick snack or a full-on meal, here’s a look at the many types of Panelle di ceci out there!
The traditional Sicilian style Panelle consists of chickpeas mashed with salt, pepper, garlic and herbs, then flattened and deep-fried. The resulting fritters are both crunchy and chewy, and make a delicious snack when dipped in garlic aioli or served in a panino.
In Calabrian cuisine, Panelle di ceci are made by boiling the chickpeas, blending them with a mortar and pestle and shaping them into flat cakes. These cakes are then fried in olive oil before being finished off with a sprinkle of sea salt and served either plain or smothered in marinara sauce. The result? Crispy and flavorful little bites, perfect for pairing with a glass of wine.
The Pugliese version of Panelle di ceci adds potatoes to the mixture, giving the fritters a more pillowy texture. After boiling the chickpeas and mashing them together with potatoes, herbs and spices, these cakes are pan-fried in olive oil until golden and crispy. They’re also great served up with some sautéed vegetables and crusty bread.
Finally, there’s the Neapolitan-style Panelle di ceci, which is similar to the Sicilian version but with an added kick. In addition to chickpeas, garlic, salt and pepper, this version often contains chili peppers, onion and parsley, giving the fritters a bit of heat. They’re best served with a drizzle of olive oil and a squeeze of lemon.
So, no matter what type of Panelle di ceci you choose, one thing’s for certain: you’re sure to be satisfied!