Panelle with Lemon Peppered Almonds

[Guest guest]

Panelle With Lemon Peppered Almonds

Source: Malto Mario (Food TV)

Yield: 1 servings

 

1 cup chick pea flour (garbanzo)

1 tsp salt

1 bunch Italian parsley, finely; chopped -- to yield 1/4 cup

1/2 cup sliced almonds

2 Tbsp black pepper, freshly; ground

2 lemons, zest finely chopped

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, fattening

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 saute 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 inches of cooking oil in a tall frying pan to 375

degrees F. 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.