Panissa

Name: Panissa
Total time: 3000 s
Yield: Serves 6 servings
Ingredients: 2 1/2 cups chickpea flour (about 350 grams); 3 3/4 cups water (about 900 ml); 2 teaspoons salt (about 10 grams); Juice of 1 lemon; 2 fresh green onions; Olive oil; Parsley

This is Ele @cook_250375

Barga, Toscana, Italia

Panissa is a chickpea flour 'polenta' that comes from the western Liguria region of Italy. You can enjoy it as a cold salad, served in cubes with fresh green onions, lemon juice, and olive oil, or cut into strips and fried like French fries.

This is Ele @cook_250375

Barga, Toscana, Italia

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Ingredients

10 minutes prep, 40 minutes cooking

Serves 6 servings

2 1/2 cupschickpea flour (about 350 grams)
3 3/4 cupswater (about 900 ml)
2 teaspoonssalt (about 10 grams)
For serving
Juice of 1 lemon
2fresh green onions
Olive oil
Parsley

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Steps

10 minutes prep, 40 minutes cooking

1

Slowly pour the chickpea flour into boiling salted water.
2

Whisk constantly to prevent lumps from forming.
3

Cook over low heat, whisking frequently, for 40 minutes.
4

Pour the mixture into a wide, shallow container and refrigerate until chilled and set.
5

Once set, cut the panissa into cubes. Add thinly sliced green onions, lemon juice, a drizzle of good olive oil, and a bit of chopped parsley.