Add parsley, salt and pepper. Spread mixture out into a sheet with a thickness of no more than 6mm (1/4 inch). Slice it fairly thinly (see above!). Stir constantly to avoid the formation of lumps and cook over low-medium heat for 15 minutes or until chickpea mixture has thickened and starts to inch itself away from the sides of your saucepan. BTW, I heard a new nata de pastel place is about to open at Covent Garden and they will be offering free natas. Pour mixture onto a lightly-oiled surface. Bring water to boil in a saucepan. Of these, panelle, often served in the sesame-seed sprinkled durum wheat rolls typical of the region, are particularly filling. Panelle are easy to make at home if you have the patience for constant stirring. Travel Gourmet Recipes, Simple Meals, Snacks & Canapes chickpea fritters, finger food, food blogger, panelle, panelle alla ceci, recipe writer, Rick Stein's Long Weekends, Rick Stein's panelle recipe, Sicilian street food, snacks 12 Comments Leave to cool for at least an hour and cut into rectangles. Heat over a moderate heat, stirring constantly, until thick. Heat some olive oil in a small frying pan. Rick Stein's series of long weekends across Europe continues. Visit on 22nd or 23rd for free nata! Remove from the heat and add the salt, pepper and parsley. It’s Santa Nata Most – like those at Mercato Metropolitano – are fairly thin but from the experience of just one attempt, I can tell you that’s quite challenging. And it only takes a few ingredients! Rick visits Palermo on the northern coast of Sicily, where he eats some unforgettable dishes. A while ago we were watching one of our favourite UK chefs Rick Stein in his television series "Rick Stein's Long Weekends". These crispy chickpea fritters, known as panel, are crunchy and salty Sicilian street treats. Add the ground fennel seeds. A fancy Italian alternative to crisps! Lift from the pan with a slotted spoon onto a plate. If you're a fan of Sicilian foods, you might also like these chickpea fritters. Bring 2 cups water to a boil in a small saucepan. The Sicilians seem fond of putting things in ‘rolls’ for they famously like to serve gelato in brioche (photo below of eating this in Vienna in a Sicilian gelateria). Knowing you, you will keep at it until they are perfect. They are good, very tasty … but mine were really too thick so I need to try again! These aren’t treats to make in advance; even the dough needs to be made fairly last minute (keep no more than a few hours) as I discovered (and then read) when I tried to use my dough a second day and it started falling apart. Mine were closer to 1cm!! Then there was the question of how thick the panelle should be. His recipes are usually reasonably authentic and reliable. Serve immediately with wedges of lemon. allrecipes.co.uk/recipe/37483/panelle--sicilian-chickpea-fritters-.aspx Travel tips-Restaurant reviews-Recipes (Formerly The Single Gourmet & Traveller blog). Jul 21, 2017 - These addictive fritters are a classic Sicilian street food. Serve hot in a panino as a snack or as an antipasto alongside some lemon wedges. Once thickened, continue to cook gently, stirring all the time, for about another 5 minutes. This is obviously a preparation inherited from Arabic tradition, as you would not find anything similar in the rest of Italy, while this could be very common in North Africa and the Middle East. Fascinating story! I tried some very thin ones at first but they broke up easily, so in the end my panelle might not be thin enough to impress a Sicilian but the important thing was they were really delicious – gorgeously crispy on the outside; soft and creamy inside. 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