Panissa is a cornerstone of Ligurian culinary tradition, an ancient peasant dish born from the skilful combination of chickpea flour and water. Appreciated since the Middle Ages as a hearty "street food" for sailors, this dish wins over with its unique texture and rustic flavour. Served hot or fried, it represents a convivial ritual that brings all the authenticity and fragrance of the Ligurian land to the table
Combine the chickpea flour, salt, and water in a saucepan and whisk until you obtain a smooth, lump-free mixture
2
Let rest for two hours until the foam on the surface has disappeared
3
Place the saucepan on the stove and cook for 20 minutes over low heat, stirring continuously to prevent lumps from forming
4
Transfer the mixture to a moistened baking dish and let it cool completely
5
Remove the panissa from the dish and cut it into strips about half a centimetre thick using a wet knife
6
Fry the panissa strips in plenty of seed oil at 180-190°C until golden brown, drain, and salt immediately
Tip:
Fry only a few pieces at a time to prevent the oil from cooling down
Storage
None
Cost
The recipe is based on extremely inexpensive and accessible ingredients, ensuring a very low cost per serving. It is an economical preparation that is ideal for traditional cooking based on dried legumes and water
Health
Panissa is a dish made with chickpea flour, a source of plant-based protein and fibre, 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
AuthorEditorial staff - Luca M.
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