Imagine a perfect fusion of farinata, panelle and polenta: today we will prepare the Panissa, a typical dish of Ligurian cuisine! Panissa can be served in two ways: fried or simply dressed in a salad! Discover my panissa salad idea.
Video of the Recipe
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Identity Card of the Recipe
- 121 KCal Calories per serving
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Ingrediants
- 500 ml of water
- 150 g of chickpea flour
- 1 teaspoon of salt
- 1 pinch of pepper
- 50 g of black olives
- 10 g of pine nuts
- 1 teaspoon of rosemary
- A few gentle salad leaves
- To dress: 30 ml of extra virgin olive oil
- To season: 30 ml of untreated lemon
Materials Needed
- Rectangular mold
- Knife
- Casserole
- Sieve
- Bowl
- Whip
Preparation
- First, prepare the panissa dough. Sift the chickpea flour and collect it in a saucepan. Add the cold water slowly and mix until the mixture is liquid. Add a teaspoon of salt and a pinch of pepper, then bring to the heat, stirring constantly. To taste, add a teaspoon of chopped rosemary.
- When the mixture begins to boil, small lumps will form: this phase is delicate and the mass must be mixed to obtain a velvety consistency that is very reminiscent of soft polenta. Cook for 15 minutes.
- Prepare a bowl with water. Pour the chickpea "polenta" on a small rectangular pan (20 x 10 cm) and level with your hands moistened with water.
- Leave to cool completely for at least 30 minutes.
- When the panissa is cold, cut it into regular cubes. Collect the diced panissa in a bowl.
Did you know that ...
In the original version, the cubes of panissa are passed in boiling oil: they must be crunchy on the outside and soft inside. The street food version of panissa should be savored as an aperitif.
- Add the pine nuts, a few basil leaves, salt, pepper, olives, the gentle salad (or the valerian) and dress the salad with extra virgin olive oil and lemon juice.
- Serve as a single dish.
Alice's comment - PersonalCooker
I have suggested the light variant that I prefer: an unusual salad, filling and delicious, perfect also for the summer (or as a light dish to take to the office)!
Nutritional values and Health Comment on the recipe
The Panissa salad is a low-calorie recipe that belongs to the set of appetizers.
Energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value. Cholesterol is absent and fiber is abundant. It does not contain gluten and lactose; lemon is histaminoliberator.
Panissa salad is suitable for most diets, including those for overweight, hypercholesterolemia, type 2 diabetes mellitus and hypertriglyceridemia. It is relevant for celiacs, lactose and histamine intolerant. Respect the vegetarian and vegan philosophy.
The average portion of Panissa salad is 100 g (about 120 kcal).
