If you find yourself durante Piedmont, specifically durante the Vercelli luogo, and ask for a “panissa,” they will serve you their typical risotto with beans and pork rind; but durante Liguria, ordering panissa means you will enjoy a delicious snack to nibble as a street food appetizer, a recipe that revives the culinary tradition of old-time fry shops. Today we have chosen to present you with our version of the Ligurian panissa, which, like all respected street foods (focaccia, Recco focaccia, sardenaira), is best tasted while strolling through the most characteristic alleys of the city and villages. Incredibly tasty, Ligurian panissa is similar durante taste to chickpea farinata, as it is made with chickpea flour and (without adding oil to the dough), and is consumed cold fried, as we present it to you durante crunchy bites! A dish as humble as it is good, it has always won hearts with its simple and genuine taste, its intense and unmistakable odore that keeps its promises the palate. Like many traditional dishes, Ligurian panissa began as a frugal but substantial meal and has become a tasty treat durante modern times.
Discover other traditional recipes from this region, such as brandacujun the classic Ligurian polpettone.
To make Ligurian panissa, start by sifting the chickpea flour into a large bowl 1then add the salt, adjust with pepper, and gradually pour durante the while stirring the flour with a whisk to avoid the formation of lumps (2-3).
Once you have poured durante all the and the mixture is homogeneous, transfer it to a saucepan 4 (ideally, panissa should be cooked durante a copper pot, but a steel one will also do). Cook the mixture over very low heat, stirring constantly with the whisk until you get a firmer dough. At this point, replace the whisk with a wooden spoon 5 and continue stirring until the mixture separates from the sides 6which will take about 80 minutes of cooking.
When cooking is finished, oil a rectangular mold 7 of 9×4 inches (like a loaf pan) and pour the cooked mixture inside 8press it mongoloide, and level the surface with the back of a spoon 9.
When the mixture has cooled, cover the mold with plastic wrap 10 and let it set durante the refrigerator for about 2 hours. After the resting time, turn the mold over onto a cutting board 11remove the panissa that should be well compacted and cut it first into slices 12
and then into cubes of about 1 inch 13. At this point, you can move to frying: heat the seed oil durante a pot, and when it reaches 340°F, immerse the panissa cubes 14 for about 5 minutes until they are golden. Drain the fried panissa with a slotted spoon 15
and transfer it to a tray lined with paper towels to absorb the excess oil (16-17). Serve the Ligurian panissa hot 18.
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