Panissa Ligure: A Delightful Ligurian Chickpea Flour Snack
Category: Appetizer | Servings: 4
This traditional Ligurian recipe for Panissa is a deliciously crispy and savory treat made with chickpea flour. Its simple ingredients and straightforward preparation make it a perfect appetizer or snack for any occasion. Whether you’re hosting a dinner party or enjoying a casual gathering with friends, Panissa will surely impress with its crunchy exterior and soft interior.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chickpea flour (farina di ceci) | 300g |
| Water | 1 liter |
| Fine salt (sale fino) | 5g |
| Black pepper (pepe nero) | to taste |
| Peanut oil (olio di semi di arachide) | 700g |
Nutritional Information:
While the recipe doesn’t provide exact nutritional details, it is rich in protein from the chickpea flour and provides healthy fats from the peanut oil used for frying.
Instructions:
-
Prepare the Chickpea Flour Mixture:
Begin by sifting the chickpea flour into a large bowl. This will help break up any clumps and ensure a smooth, lump-free batter. Add the salt and freshly ground black pepper to taste. Gradually add the water in a steady stream while whisking continuously with a hand whisk. This step is crucial to avoid the formation of any lumps in the mixture. Continue until all the water is incorporated, and you have a smooth, homogenous batter. -
Cook the Mixture:
Once the batter is smooth, transfer it into a large saucepan. Place the saucepan over medium heat and cook the mixture for approximately 80 minutes, stirring frequently. The mixture should begin to thicken as it cooks. Stir constantly to prevent it from sticking to the bottom of the pan. As it cooks, the batter will transform into a creamy, thick consistency, almost like a porridge. -
Set and Shape the Panissa:
When the mixture has thickened and is fully cooked, remove it from the heat. Grease a rectangular baking dish with a little oil, then pour the mixture into the dish. Use the back of a spoon to spread it evenly and press it down gently. Smooth the surface to ensure the mixture sets evenly. Allow the panissa to cool to room temperature. -
Chill and Slice:
Once the panissa has cooled down, cover the baking dish with plastic wrap and refrigerate it for at least an hour, or until it has firmed up completely. When ready, remove the panissa from the dish, and slice it into rectangular pieces. Then, cut each rectangle into 2-3 cm cubes. -
Fry the Panissa:
In a deep frying pan or a pot, heat the peanut oil over medium-high heat until it reaches 170°C (338°F). You can use a kitchen thermometer to ensure the oil is hot enough for frying. Gently place the cubed panissa into the hot oil in batches, ensuring they don’t overcrowd the pan. Fry the cubes for about 3-4 minutes or until golden brown and crispy on the outside. -
Drain and Serve:
Using a slotted spoon, carefully remove the fried panissa cubes from the oil and place them on a paper towel-lined tray to drain any excess oil. This will ensure they stay crispy. Serve the panissa hot and enjoy the delightful contrast between the crunchy exterior and soft interior.
Serving Suggestions:
Panissa is best served immediately while still warm. It can be enjoyed on its own or paired with a dipping sauce such as garlic aioli or a tangy tomato relish. For a more indulgent experience, serve it alongside a glass of white wine or sparkling water to balance out the savory flavors.
Conclusion:
This Panissa Ligure recipe brings a taste of Liguria right into your kitchen. The crispy, golden bites make a satisfying and flavorful appetizer for any occasion, from casual get-togethers to festive celebrations. With just a few simple ingredients, you can create a dish that is both hearty and flavorful—perfect for any crowd. Enjoy the essence of traditional Italian cuisine with this easy-to-make, yet deliciously authentic snack!
