“PANELLE” CHICKPEA FRIES WITH SMOKED SUN-DRIED TOMATO AIOLI
Courtesy of Keli Sim DeRitis - Poggi Bonsi
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:
For the Smoked Sun-dried Tomato Aioli: Place the sun-dried tomato paté, and mayonnaise in a small bowl and mix thoroughly Buon Appetito!
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