Panelle with ricotta and black olives
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 36 canapés
Complexity: easily
Quantity: 36 canapés
Panelle are simple Sicilian fried pancakes made from chickpea flour. A popular street food, they're served in a sesame seed bun or as a standalone appetizer, as in this recipe. Fry these pancakes, made from a mixture of chickpea flour and mashed canned chickpeas, until crispy and golden brown, then serve them with a dollop of ricotta, fresh parsley, and black olives in oil. This light Mediterranean-inspired appetizer is perfect for any occasion.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups chickpea flour
- 0.5 cups canned chickpeas, drained and roughly mashed
- 1/4 cup chopped parsley + extra parsley leaves for serving
- 1 cup fresh ricotta
- 1/4 cup black olives in oil, coarsely chopped
- Vegetable oil, for deep-frying
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Cooking the dish according to the recipe:
- In a medium saucepan, combine the chickpea flour, 2 teaspoons of salt, and 2 cups of water. Heat over medium-high heat and cook until the mixture thickens and pulls away from the sides of the pan, forming a thick paste, about 4 minutes. Stir in the chickpeas.
- Spoon 1 tablespoon of the mixture onto a parchment-lined baking sheet and smooth it out to form a flat pancake 2.5 cm wide and just over 0.5 cm thick. Cover and refrigerate for at least 30 minutes. At this point, the panelle can be refrigerated overnight.
- Pour 2.5 cm of vegetable oil into a small frying pan and heat to 190°C.
- Fry the pancakes until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain off excess oil.
- Mix the parsley with the ricotta, then spoon it over the warm or cooled pancakes. Top with chopped olives, 1 small parsley leaf, and a sprinkle of salt.
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