| Calentita - Snack
Cooking Recipes Ingredients:
1/2 lb chick pea flour
6 cups cold water
salt & pepper
1/4 l olive oil
Cooking Recipes Directions
Mix the flour and water and leave to stand. Add the salt and
pepper. Pour the olive oil onto an oven dish and heat in a
hot oven. When the oil is very hot, carefully ad the mix.
(Beware, as it may spit!) Cook for about an hour until the
sides are crisp and the centre is set.
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Panissa - Snack
Cooking Recipes Ingredients:
1 pound (450 g) chickpea flour
Olive Oil
Freshly squeezed lemon juice
Salt and freshly ground black pepper
Cooking Recipes Directions
Heat one and a half quarts (1.5 l) of water. When it reaches a boil
remove it from the fire and sift in the flour, stirring constantly
to keep lumps from forming. The resulting Polenta should be smooth
and not overly thick. Return the pot to the fire and cook the Panissa
for about an hour and 20 minutes, stirring constantly; should it
dry out too much while it's cooking stir in more boiling water.
If you have a Polenta pot with a mechanical stirrer, the cooking
will be much easier.
Once it's done, divvy it out into bowls, and serve it with salt,
pepper, and cruets of olive oil and lemon juice, which your diners
will use to season their Panissa to taste.
For something a bit more elaborate than basic Panissa use a batch
made from a pound of chickpea flour per above, a large red onion,
a tablespoon of freshly minced parsley, 1/3 cup olive oil, and salt.
Chop the onion, and sauté it in the oil with the parsley.
While it's colouring (you'll want it golden but not burnt) dice
the Panissa. Add the Panissa to the skillet, season the mixture
to taste with salt and pepper, and cook, stirring, for about 10
minutes over a medium flame.
Some eat Panissa in a sandwich of Focaccia bread or cut it into
pieces and toss it with olive oil, balsamic vinegar and a pinch
of salt. |
