“Panelle” Chickpea Fries with Smoked Sundried Tomato Aioli

Serves 6-8

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 makes them perfect for dipping into the aioli.

INGREDIENTS

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 Red Pepper Flakes
• Marino Sicilian Extra Virgin Olive Oil, for frying
• Parmesan cheese, and more parsley for garnish
• Margherita di Savoia Fine Sea Salt

For the Smoked Sun-dried Tomato Aioli

• 1 cup good-quality Mayonnaise
• ¼ cup AVO Smoked Sundried Tomato Paté
• 1/8 teaspoon Michele Ferrante Red Pepper Flakes

DIRECTIONS

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 into a medium-sized saucepan set over medium heat and whisk constantly as the mixture slowly heats.
3. 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.
4. Remove from heat and quickly stir in the parsley, rosemary, and red pepper flakes.
5. 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.
6. Let cool in the refrigerator for approximately 1 hour, until completely firm.
7. Once cooled, lift the panelle from the pan and place it on a cutting surface, removing the parchment.
8. With a sharp knife, cut into “fries” about 1/2 x 3 inches.
9. 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.
10. When the oil is hot, fry the panelle for about 3 minutes, until the underside is crisp and golden, then flip and brown the other side, about 2-3 minutes more.
11. Place the panelle on paper towels to drain excess oil.
12. Sprinkle lightly with sea salt, Parmesan cheese, and more red pepper flakes.
13. Serve hot with sun-dried tomato aioli.
14. Panelle is best served just after they are cooked, but it can be stored in the refrigerator for a few days and reheated in Extra Virgin Olive Oil.

For the Smoked Sun-dried Tomato Aioli

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

Buon Apettito!