Lidia's Italy at Home #5

Page 82

Panelle Sandwiches

Vegetable oil, for frying

Panini con panelle

1 ½ cups fresh whole-milk ricotta

Panelle are a Sicilian chickpea fritter and are a common street food, especially in Palermo. While

6 semolina rolls, split ¼ cup grated pecorino Freshly ground black pepper

they’re delicious as is, they’re also great as a hearty sandwich filling with ricotta and pecorino. For bitesized appetizers, cut the fritters smaller before frying and use them as a base, then top with cheese, caponata, or seafood.

Yield Makes 6 sandwiches

Ingredients 3 tablespoons extra-virgin olive oil, plus more for brushing the pan Kosher salt 1 cup chickpea flour

Recipe Brush a rimmed baking sheet with olive oil. In a small saucepan, combine 2 cups water, the olive oil, and 1 teaspoon kosher salt. Set over low heat and gradually whisk in the chickpea flour until smooth. Bring to a gentle simmer (just a few bubbles to the surface here and there) and cook until the mixture is thick and pulls away from the sides of the pan, similar to polenta, about 10 minutes. Spread into an even layer about ½-inch thick in the oiled pan, trying to keep in a rectangle shape. Let cool until firm, about 1 hour. Heat about ½ inch vegetable oil in a large skillet over medium and line a baking sheet with paper towels. Preheat the oven to the lowest setting. Unmold the panelle mixture and cut into 2-inch triangles or squares. Dip a corner of one piece in the hot oil. If it sizzles on contact, the oil is ready. Add about half of the panelle and fry, turning once, until crisp and golden, about 2 minutes per side. Remove with a slotted spoon and drain on the paper-towel-lined baking sheet and season with salt. Keep warm in the oven while you fry the second batch. Divide the hot panelle among the rolls. Top with the ricotta and pecorino and finish with a generous grinding of pepper. Serve immediately.

80

LIDIA'S ITALY AT HOME.indd 80

02/07/21 18:36


Turn static files into dynamic content formats.

Create a flipbook

Articles inside

Peach and Plum Bread Lasagna

2min
pages 120-121

Quick Tiramisù Cups

1min
page 122

Raw and Cooked Salad

2min
pages 112-113

Zucchini in Scapece

1min
pages 114-115

Italian “Baked” Beans

2min
pages 108-111

Bricked Chicken

3min
pages 116-119

Spicy Potato Salad

1min
pages 106-107

Skillet Meatloaves

1min
pages 104-105

Macaroni and Cheese

3min
pages 100-103

Fregola Salad

1min
pages 98-99

Rigatoni alla Norma

1min
pages 96-97

Campanelle with Raw Heirloom Tomato Sauce

1min
pages 94-95

Grapefruit–Vermouth Spritz

0
page 90

Peach–Basil Sgroppino

2min
pages 91-93

Strawberry Gelato

2min
pages 85-87

Rum Punch

0
pages 88-89

Grilled Lamb Skewers

1min
page 84

Florentine-Style Steak

1min
pages 58-59

Panzerotti

2min
pages 72-73

Spaghetti with Clams

1min
page 74

Crispy Baked Tomatoes

8min
pages 60-71

Panelle Sandwiches

2min
pages 82-83

Braised Broccoli Rabe with Burrata

2min
pages 75-77

Grilled Swordfish Rollatini

3min
pages 78-81

Caponata

3min
pages 54-57

Tomato-Garlic Bread

2min
pages 50-53

Pizzelle

2min
pages 37-39

Grilled Pork Chops with Plum and Red Onion Mostarda

3min
pages 42-45

Mixed Bean, Caper, and Basil Salad

1min
page 47

Campari IPA Cocktail

0
page 46

Clambake Italian-Style

1min
pages 48-49

Barley Salad with Chicken and Giardiniera

1min
pages 40-41

Chilled Corn and Yellow Tomato Soup

1min
pages 30-31

Cherry Jam Tart

16min
pages 16-29

Trenette with Pesto Genoa-Style

1min
page 15

Spicy Cornish Hens with Salsa Verde

2min
pages 34-35

Panzanella

1min
page 12

Savoy Cabbage and Bell Pepper Slaw

0
page 36

Shrimp and Melon Salad

1min
pages 32-33

Zucchini and Corn Fritters

3min
pages 13-14
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.