Panissa (2)
Instructions
In a pot put the chickpea flour and stemperatela, stirring continuously with lukewarm water, preventing clots from forming.
Place the pan on the heat and cook for an hour and a quarter about stirring.
Pour the mixture into wet dishes with cold water and let it cool.
Cut the panissa sticks, FRY in plenty of oil, drain them, dry them on absorbent paper towels, spolverizzateli of salt and serve hot.
Ingredients and dosing for 4 persons
- 300 g of chickpea flour
- 100 cl of water
- Abundant of olive oil
- Salt