Panelle With Lemon Peppered Almonds (Italy)

[Guest guest]

Panelle With Lemon Peppered Almonds (Italy)

 

1 cup chick pea flour1 teaspoon salt

1/4 cup finely chopped Italian parsley

1/2 cup sliced almonds

2 tablespoons freshly ground black pepper

1 teaspoon sea salt

2 lemons, finely chopped, zest of

oil for frying

 

In a 4 to 6-quart saucepan, dissolve chick pea flour

and salt in 3 cups cold water. Cook over medium-high

heat, stirring constantly until consistency resembles

cream of wheat, about 20 minutes. Stir in chopped

parsley and spread mixture onto a cookie sheet,

flattening until about 1/2-inch thick and allow to

cool. Using a water glass, cut into 2 1/2-inch rounds

and set aside.

In a 12- to 14-inch sauté pan, heat almonds, black

pepper, sea salt and lemon zest over medium-high heat

and cook 3 to 4 minutes, stirring constantly, until

lightly toasted and infused with lemon fragrance. Set

aside.

Heat a few inches of cooking oil in a tall frying pan

to 375 degrees. Fry chick pea disks 4 to 5 at a time

until golden-brown, about 30 to 45 seconds. Drain on

paper towels and sprinkle with almond mixture and

serve just warm.

 

 

 

______________________________\

____Luggage? GPS? Comic books?

Check out fitting gifts for grads at Search

http://search./search?fr=oni_on_mail & p=graduation+gifts & cs=bz