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“PANELLE” CHICKPEA FRIES WITH SMOKED SUN-DRIED TOMATO AIOLI

​Courtesy of Keli Sim DeRitis - Poggi Bonsi  

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Serves 4
​

Ingredients
For the chickpea fries:
1 ½ cups chickpea (garbanzo bean) flour
3 cups water
1 teaspoon coarse sea salt
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/8 teaspoon of Michele Ferrante Controne Red Pepper Flakes
Marino Family EVOO for frying
Parmesan cheese, and more parsley for garnish
Sea salt
 
For the Smoked Sun-dried Tomato Aioli:
1 cup good-quality mayonnaise
¼ cup Ritrovo Selections Smoked Sun-dried tomato Paté
1/8 teaspoon Michele Ferrante Controne Red Pepper Flakes
Directions
For the Chickpea Fries:
  1. Line a small baking pan (approximately 12” x 15”) with parchment paper.
  2. Pour the chickpea flour, water, and salt in a medium-sized saucepan set over medium heat and whisk constantly as the mixture slowly heats. Cook, while constantly whisking, scraping the bottom and sides of the pan frequently, until the mixture is smooth and thick and starts to pull away from the sides of the pan, about 5 minutes. Remove from heat and quickly stir in the parsley, rosemary, and red pepper flakes.
  3. Pour the mixture onto a parchment covered baking sheet and spread it with an off-set spatula, before it cools and sets, so it fills the pan in an even layer, about 3/8-inch thick. Let cool in the refrigerator for approximately 1 hour, until completely firm.
  4. Once cooled, lift the panelle from the pan and place on a cutting surface, remove the parchment. With a sharp knife, cut into “fries” about 1/2 x 3-inches.
  5. Pour enough olive oil into a wide heavy skillet to cover the bottom to a depth of 1/4-inch and set over medium heat. When the oil is hot, fry the panelle about 3 minutes, until the underside is crisp and golden, then flip and brown the other side, about 2-3 minutes more. Place the panelle on paper towels to drain excess oil. Sprinkle lightly with sea salt, Parmesan cheese, and more red pepper flakes. Serve hot with sun dried tomato aioli. Panelle are best served just after they are cooked, but they can be stored in the refrigerator for a few days and reheated in EVOO.

​For the Smoked Sun-dried Tomato Aioli:

Place the sun-dried tomato paté, and mayonnaise in a small bowl and mix thoroughly
Buon Appetito!
Return to Appetizers

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Ritrovo Selections and Ritrovo Italian Regional Foods LLC 
4231 West Marginal Way SW ​Seattle Washington 98106
Call toll-free: 1-866-RITROVO
  • Olive Oil
    • ALL EVOOs
    • Extra Virgin Olive Oils
    • Flavored EVOO
    • Top Sellers
    • Organic EVOO
    • Buying Guide
    • Olive Oil By Region >
      • Piemonte
      • Liguria
      • Lazio
      • Abruzzo
      • Campania
      • Puglia
      • Sicilia
    • Umbria
    • Award Winning EVOOs
    • Bulk EVOOs
  • Balsamico + Vinegars
    • ALL BALSAMICO & VINEGARS
    • Organic Balsamics
    • Tradizionale and IGP Balsamics
    • Wine Vinegars
    • Fruit and Savory Balsamic Vinegars
  • Salt
    • ALL SALTS
    • Bruschetta Salts
    • Casina Rossa ...& Salt Line
    • Piranske Soline Salts
    • Trio Sets and Stacks
    • Local Salt Collaborations
  • Spices
    • ALL SPICES & SEASONINGS
    • Italian Hot Peppers
    • Sweet Peppers
    • Culinary Powders
    • Dried Herbs & Seeds
    • Spices of Italy - Mini Jar Stack
    • Puro Tartufo (Black Truffle)
  • Sauces + Pestos
    • ALL SAUCES, SPREADS, & PESTOS
    • Casina Rossa Sugo Line
    • Regional Pestos
    • Tapenades and Spreads
    • Braising Sauces with Wine
    • Bruschetta Sauces
    • Artisan Heirloom Soy Sauce
  • Antipasti
    • ALL ANTIPASTI
    • Fish
    • At Happy Hour & Meals-in-a-Jar
    • Olives & Capers
    • Cooked Legumes
    • Artichokes and Tomatoes
  • Crackers
    • ALL CRACKERS + TARALLI
    • Bio Dynamic Crackers
    • Grissini
    • Taralli
    • Gluten Free Crackers
  • Fish
    • ALL FISH
  • Pasta
    • ALL PASTAS
    • La Romagna Egg Pastas
    • Gluten Free Pastas
    • Organic Pastas
    • Flavored Pastas
    • I Peccati di Ciacco Pastas
    • Casina Rossa Pastas
    • L'Ultimo Forno Pastas
  • Rices + Grains + Flours
    • ALL GRAINS
    • Flours
    • Rices
    • Polentas
    • Farro
  • Beans
    • ALL BEANS
    • Slow Food Presidia Beans
    • "No Soak" Controne Beans
  • Nuts
    • ALL NUTS
    • Italian "Pinoli" Pine Nuts
    • California Almonds with Italian Seasonings
  • Honey
    • ALL HONEYS
    • Dr. Pescia Tuscan Honey
    • ADI Organic Abruzzo Honey
    • Flavored Honeys
    • ADI Caramiele
  • Fruit
    • ALL JAMS, FRUIT, & WINE JELLIES
    • Whole Fruit
    • Fruit with Wine
    • Jams, Jellies, & Chutneys
  • Dolci
    • ALL SWEETS
    • Cookies
    • Amaretti Cookies
    • Gluten Free Sweets
    • Torrone
    • Sweet Spreads
    • Cannoli Shells
    • Chocolate
    • Organic Marzipan
  • Made in the USA
  • New