Panelle

Panelle is a traditional Sicilian dish made from chickpea flour and other ingredients. It is a popular street food in Palermo, the capital city of Sicily, and is often served in a bread roll like a sandwich.

History

The origins of panelle can be traced back to the Arab domination of Sicily, which lasted from the 9th to the 11th century. The Arabs introduced many new foods to the island, including chickpeas. Over time, the Sicilians developed their own unique ways of preparing these ingredients, and panelle is one of the results.

Preparation

To make panelle, chickpea flour is mixed with water, parsley, salt, and pepper to create a batter. This batter is then spread out on a flat surface and allowed to cool and harden. Once it has hardened, it is cut into thin slices or shapes and deep-fried until golden brown. The resulting panelle are crispy on the outside and soft on the inside.

Serving

Panelle are typically served hot and are often eaten as a snack or appetizer. They can be eaten on their own, but are commonly served in a bread roll with a sprinkle of lemon juice, making a panino con le panelle. This is a popular street food in Palermo and can be found at many street vendors and markets throughout the city.

Variations

While the basic recipe for panelle is quite simple, there are many variations. Some recipes add additional ingredients to the batter, such as garlic or onion, for extra flavor. Others use different shapes or sizes for the panelle, or cook them in different ways. For example, in some parts of Sicily, panelle are baked instead of fried.

See also

• Sicilian cuisine
• Street food
• Chickpea

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