Elaine Cooks

“Palermo Street Food”

Panelle is a popular and readily available street food in Palermo (along with arancina (fried rice balls, often stuffed with prosciutto – for another post, but will be gluten free!)), among other tasty dishes! Traditionally prepared with chickpea flour, salt and pepper (and sometimes freshly chopped rosemary), for this recipe, I will prepare using a method reminiscent of how I prepare a frittata – lightly mixed, and then briefly pan sauteed and cooked in the oven on a medium rack until set with a golden finish (note: I recommend carefully monitoring the cooking process when the panelle is in the oven as temperatures amongst ovens may vary).

I love this dish! It may be eaten on its own or topped with anything you choose! (perhaps a light tomato sauce or carmelized mushrooms or onions, for example – or melted cheese – maybe this is the American in me!). However, when served this street food in Palermo, it is typically served simply, as a side dish, seasoned with salt and pepper, perhaps a squeeze of lemon, some herbs, and maybe some local italian hard, thickly grated cheeses.

Mangia!

Ingredients

• 1 1/2 cup chickpea flour
• 1 small yellow onion, thinly sliced
• 3 tbsp extra virgin olive oil, plus a bit more to brush over the panelle, once cooked
• 1 tbsp finely chopped rosemary, recommended but if desired
• 1 1/2 water, warmed over medium heat
• 1 tsp fine sea salt
• freshly ground black pepper, to taste

Instructions

Whisk the chick pea flour with 1 3/4 water, then whisk in the salt and 2 tbsp of olive oil. Seal the mixture with plastic wrap and set aside at room temperature overnight.

After the dough has properly set (for about 12 hours), you are now ready to begin preparing the panelle (remaining cooking time is approximately 45 minutes). Preheat your oven to 400 degrees.

Separately, warm 1 tbsp of olive oil over medium heat and add the sliced onion with the chopped rosemary in a 12-inch ovenproof nonstick skillet, not a saute pan, as the consistency of a panelle mimics a pancake (and as I’ve mentioned in some of my other recipes, I prefer the All Clad pans for their ease to clean and durability).

Once the onions become translucent, we are now ready to add the onion mixture to the bowl of chickpea flour that has been sealed and resting overnight. Fully mix by hand (this is not a dough to be overmixed). Reheat the skillet on the stove, adding the remaining 1 tbsp of olive oil. Spoon out and spread into the skillet the combined flour and onion mixture. Leave for about 20 to 30 minutes (I recommend leaving the oven light to check on the panelle without opening the oven door).

Check the firmness of the panelle after 25 minutes by lightly pressing with your finger or pricking with a toothpick or knife. Brush the top of the panelle with a bit of extra virgin olive oil and return to the oven for 5 more minutes. If the panelle is firm after 5 minutes, but not browned, place under the broiler, for approximately 2 minutes, until a golden color develops on the top.

Assembly

Transfer the skillet from oven to a cooling rack or other surface that will not scorch your kitchen counter (note: the skillet will be hot – use oven mitts!). Remove the panelle from the skillet with a spatula to a cutting board or appetizer platter and cut into wedges for serving. Season with freshly ground pepper, perhaps some salt flakes and any other seasonings of your choice!

Buon Appetito!