Panella is a great addition to an antipasti plate, southern Italians and Sicilians love the antipasti plate to start a meal.
Its almost a meal in itself
Just one of beautiful antipasti plates that we have enjoyed so far in Scilly.
The Panella is in the middle of the top plate.
To the left is a focaccia with grape and rosemary and to the right is a egg tart also with grapes. What a great taste and texture to have the creamy egg tart with grape.
It is the season, so now is the best time to enjoy.
All you need is chickpea flour, water and salt, mix to a paste, Cook in a pot on the stove till
thick about 20 mins. Cool in fridge and cut into shapes. Fry in vegetable oil at 180 deg till
golden and the outside detaches itself giving it a battered texture and appearance, sprinkle with salt … tastes almost like an old style potatoes scallops. Once set it keeps for a few days in the fridge, here it was set in a piece of 90mm PVC pipe hmmm great shape and it just slips out once set.
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