⬇️ Check Recipe below ⬇️
Panelle - chickpeas flour fritters are a must try in Sicily.
Panelle is one of the most Iconic Sicilian street food recipes! These fritters are simple to make, rich in history and taste. Panelle are traditionally fried then served into a Sesame roll called Mafalda.
Born as food for poor people.
This is the Panelle episode from our Falafel and Panelle mini-series.
Please let us know what you think of this episode. Ensure you subscribe to our channel so you do not miss any of our new episodes. We are releasing another episode this week!
Please consider becoming a Patron of this channel. Both of us script, film and cook everything ourselves and this very expensive hobby will need a lot of your support!
🙏 [ Ссылка ] 🙏
00:00 Culture Whisk Introduction
00:31 Panelle mix
02:20 Starter Dough
02:52 Mafalda Bread
05:03 Lemon Salad
06:16 Frying Panelle
08:40 Panelle Background and a bit of history
How to make Panelle at home: 6 Servings
PANELLE MIXTURE:
250 g Chickpea flour
665 g Cold water
15 g Parsley Leaves
10 g Table Salt
1 pc Large Lemon
Black Peppercorn to your taste
Drizzle of extra virgin olive oil
Sunflower Oil for deep-frying
Pour the water into a large bowl, then steadily whisk in the chickpea flour a bit at the time.
Continue whisking till all the flour is incorporated. Whisk vigorously to avoid lumps, and the batter should be loose.
At this point, pour the mixture into a large pot, and cook over medium heat until as thicken as Polenta.
Continue to whisk until it starts to thicken, then change for a spatula and carefully stir the bottom of the pot to avoid any burns.
Once it starts bubbling and it has a creamy consistency far from the heat add fresh chopped parsley, stirring well.
Pour the mixture in a rectangular plum cake mould or if you prefer onto a cold surface, marble if possible, previously oiled and leave it to cool off for at least 2 hours.
Once cooled, cut the chickpea log or sheet in squares or triangles or the shape you prefer and deep-fry in hot oil, at 190° C, until golden brown.
MAFALDA BREAD:
For the starter dough :
168g Bread Flour
75g Tepid Water
1.7g Fresh Yeast
Dissolve the fresh yeast in tepid water and mix in the Flour till you end up with a dough. Put it in a bowl covered with cling film. Leave it to rest at 17°/20° room temperature for 16/20 hours.
For the dough:
starter dough
500g Semolina Flour
295g Water
15g Yeast
14g Salt
10g Honey
White Sesame seeds to sprinkle
Start by mixing part of the water with fresh yeast and honey. Once foamy knead it together with the rest of the ingredients adding the salt after 10 minutes. Continue mixing for another 10 minutes or so till the dough reaches a temperature of 25 °C. Let it rest for 20 minutes. Take off the desired weight, or about 165/170g by each. Form it into long strips, making them to the desired length and giving it the classic shape or a simple bun. Dampen the surface of the dough with water and sprinkle on the sesame seeds. Place on a baking tray and let rise for around 60 minutes at 27°/28°C. Preheat the oven at 220 °C , once the oven has reached the desired temperature add a tray filled with water and bake the bread for the first 10 minutes. Then lower it at 190/200 °C remove the tray with water and bake for another 10 minutes. Pass this time open the door, remove the pot, let some steam come out and dry the mafalda bread at the same temperature for a few minutes more to be crunchy. Cool it off on a rack.
LEMON SALAD:
1 Amalfi Lemon
Maldon Salt
Extra Virgin Olive Oil
Simply carve the lemon skin out, remaining with lemon segments all cleaned and deseeded.
Cut it in chunky cubes and season it with salt first and then extra virgin olive oil.
Keep it aside and drizzle the panelle with before serving.
FINISHING THE DISH:
Simply stuff the mafalda bread with a generous amount of panelle, sprinkle some salt crystals to your desire and a nice drizzle of the lemon salad. Garnish with few fresh parsley leaves and enjoy it.
TIPS:
Do not overcrowd the pan when frying. Fry 3-4 at a time for best results.
Pour the panelle hot mixture in a mould to facilitate the cutting.
Check the time and temperatures of the bread each step for a better result
Links:
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
Hope you enjoy this dish and look forward to hearing from you soon.
Our social accounts :
[ Ссылка ]
[ Ссылка ]
Music by Epidemic sound: [ Ссылка ]...
Director, Authors, Hosts & Camera :
Sara and Stefano
Editors:
Ahmed Shawky
Sara & Stefano
Voice Over Audio edited by:
Luigi Cosi
#Vegan #Panelle #streetfood
