Panelle

IE: polentine fried chickpeas (Wester Sicily).

Dissolve flour in moderately salt water on fire, shooting with the wooden paddle in the same way, in order to obtain a soft dough and free of lumps.

When the dough comes off from the pot must be paid into the Special wooden moulds or oleate on the marble Esplanade, where it goes up to about half a centimetre.

When the dough cools, cut into strips or squares: these are fried in hot oil or lard.

The of Palermo ones eat bread and cake, i.

e.

some fried panelle, still hot, freshly baked bread, cut in half, with a few drops of lemon and salt.

Sometimes, before the flour is also the chopped parsley.

It's a popular specialties like panissa ligure or certain Tunisian pancakes.