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Panelle with Smoked Sundried Aioli

Product Description

These chickpea fries are delicious with smoked tomato aioli. Traditional panelle are popular street food in Sicily; thin rectangles of chickpea batter fried in olive oil and served as an appetizer or vegetarian panini filling. In Liguria these fries are called “Panisse.” The long square shape allows for an optimal crispy surface and make them perfect for dipping into the aioli.

Serves 6-8 


For the chickpea fries:

1 ½ cups chickpea (garbanzo bean) flour

3 cups water

1 teaspoon coarse sea salt

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh rosemary, finely chopped

1/8 teaspoon of Michele Ferrante Controne Red Pepper Flakes

Marino Family EVOO for frying

Parmesan cheese, and more parsley for garnish

Sea salt

For the Smoked Sun-dried Tomato Aioli:

1 cup good-quality mayonnaise

¼ cup Ritrovo Selections Smoked Sun-dried tomato Paté

1/8 teaspoon Michele Ferrante Controne Red Pepper Flakes


For the Chickpea Fries:

  1. Line a small baking pan (approximately 12” x 15”) with parchment paper.
  2. Pour the chickpea flour, water, and salt in a medium-sized saucepan set over medium heat and whisk constantly as the mixture slowly heats. Cook, while constantly whisking, scraping the bottom and sides of the pan frequently, until the mixture is smooth and thick and starts to pull away from the sides of the pan, about 5 minutes. Remove from heat and quickly stir in the parsley, rosemary, and red pepper flakes.
  3. Pour the mixture onto a parchment covered baking sheet and spread it with an off-set spatula, before it cools and sets, so it fills the pan in an even layer, about 3/8-inch thick. Let cool in the refrigerator for approximately 1 hour, until completely firm.
  4. Once cooled, lift the panelle from the pan and place on a cutting surface, remove the parchment. With a sharp knife, cut into “fries” about 1/2 x 3-inches.
  5. Pour enough olive oil into a wide heavy skillet to cover the bottom to a depth of 1/4-inch and set over medium heat. When the oil is hot, fry the panelle about 3 minutes, until the underside is crisp and golden, then flip and brown the other side, about 2-3 minutes more. Place the panelle on paper towels to drain excess oil. Sprinkle lightly with sea salt, Parmesan cheese, and more red pepper flakes. Serve hot with sun dried tomato aioli. Panelle are best served just after they are cooked, but they can be stored in the refrigerator for a few days and reheated in EVOO.

For the Smoked Sun-dried Tomato Aioli:

  1. Place the sun-dried tomato paté, and mayonnaise in a small bowl and mix thoroughly.