The Sicilian panelle I am nothing but chickpea flour fritters, served inside typical Sicilian bread, the crust of which is covered with sesame seeds. They are often accompanied by potato croquettes or other fried specialties.
Sicilian panelle: a very ancient history
The origin of panelle dates back to a period between the 9th and 11th centuries. At the time, Sicily was dominated by the Arabs who, fantastic chefs and excellent culinary experts, began experimenting with new recipes. In particular, they ground chickpea seeds to obtain a flour that, when mixed with water and cooked, turned into a raw dough. Thus, from a small, thin sheet of flour, the famous panella was born in Palermo, a dish everyone could enjoy and which the people could feed themselves with.
Consequently, together with the panella the figure of the arose "panellaro", one of the most famous in Palermo's culture. On street corners, alongside a cart containing a stove and a pan filled with oil for frying, the panellaro sold his still-warm panelle.
Today panelle represent the characteristic snack of the Palermo area, but, above all, they are the typical dish of Saint Lucia's day, during which they are served filled with yellow cream and powdered sugar.
Ingredients (for about 50/60 panelle)
- 500 g of chickpea flour
- 1.5 litres of water
- Parsley (to taste)
- Sale (q.b.)
- Seed oil (to taste)
Procedure
Mix the mixture little by little chickpea flour in a pan where the water has previously been poured. Add salt and mix well with a whisk to avoid lumps. Place everything on the heat and cook for medium-high flame, stirring continuously until the mixture begins to puff.
Turn off the heat and add the parsleyQuickly spread the mixture with a spatula while it's still warm. Let the mixture rest for at least two hours, cut the panelle and fry them in hot oil.
NB: to roll out ½ kg of chickpea flour, a baking tray and 2 large baking trays are sufficient.
Tasting Notes – Nero d'Avola Cantine Fina
Visual examination:
Color intense ruby red with purple reflections.
Olfactory examination:
Aroma complex and enveloping, with notes of dried plum, cherry, blackberry, blackcurrant and raspberry; balanced and fruity bouquet, with hints of morello cherry and raspberry.
Taste-olfactory test:
On the palate it is rich, broad and velvety, with great structure and aromatic persistence. tannin is austere but elegant, completing a harmonious and intense sip.
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