Ligurian Panissa

Name: Ligurian Panissa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: italian
Ingredients: 300 g chickpea flour; 1 l water; 10 g salt; 1 l sunflower oil (for frying)

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Panissa is a cornerstone of Ligurian tradition, an ancient humble dish born from the skillful combination of chickpea flour and water. Appreciated since the Middle Ages as a hearty "street food" for sailors, this dish captivates with its unique texture and rustic flavor. Served hot or fried, it represents a convivial ritual that brings all the authenticity and earthy aroma of Liguria to the table

scale Yield: 6 servings

schedule Total time: 2 h 50 min

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more_vert Preparation time: 20 min

more_vert Waiting time: 2 h

more_vert Cooking time: 30 min

school Difficulty: circle circle circle circle circle

savings Cost: circle circle circle circle circle

blender Tools: Stove, Pot, Baking tray

weight Weight per serving: 270 g

mode_heat Energy: 470 Kcal circle contrast circle circle circle

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more_vert Carbohydrates: 23 g contrast circle circle circle circle

more_vert Fats: 36 g circle circle circle circle circle

more_vert Proteins: 10 g circle circle circle circle circle

sports_rugby Rugby: 40 min

grocery Diet: Vegan, Vegetarian, Lactose-free, Gluten-free

wine_bar Pairing: Franciacorta

room_service Occasion: Friends dinner

Ingredients

Portions for 6 servings

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Chickpea flour

300 g

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Water

1 l

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Salt

10 g

For frying

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Sunflower oil

1 l

Method

It takes 6 steps in 2 h 50 min

Combine the chickpea flour, salt, and water in a saucepan and whisk until smooth and lump-free

Let rest for two hours until the foam on the surface has disappeared

Place the saucepan on the stove and cook for 20 minutes over low heat, stirring continuously to prevent lumps from forming

Transfer the mixture to a moistened baking tray and let it cool completely

Remove the panissa from the tray and cut it into strips about half a centimeter thick using a wet knife

Fry the panissa strips in plenty of sunflower seed oil at 180-190°C until golden, drain, and salt immediately

Tip: Fry a few pieces at a time to prevent the oil from cooling down

Storage

Panissa can be stored in the refrigerator, wrapped in cling film, for up to 2-3 days. When ready to eat, it can be cut into strips and fried again to restore its crispiness.

Cost

The recipe is based on extremely inexpensive and accessible ingredients, ensuring a very low cost per serving. It is an economical preparation ideal for traditional cuisine based on the use of dried legumes and water

Health

Panissa is a dish made with chickpea flour, a source of plant-based protein and fiber, but its seed oil content makes it high in calories. It is an energy-rich food that should be consumed in moderation due to its fat content

Author Editorial staff - Luca M.

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