Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Panelle
To deep fry
How it's done
Dough
Mix the flour, yeast and salt. Combine the water, oil and honey, add to the mixture, knead for approx. 10 mins. using the dough hook on a food processor. Cover the dough and leave to rise for approx. 1 hr. Divide the dough into 12 portions, shape into balls and place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Brush with water, sprinkle with sesame seeds.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
Panelle
Add the chickpea flour and water to the pan, season with salt, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Mix in the parsley. Spread thinly (approx. 4 mm) on a baking tray, leave to cool. Cut into triangles.
To deep fry
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep fry the panelle in batches for approx. 4 mins. each, remove with a slotted spoon, drain on kitchen paper.
Aperitif
Halve the bread rolls, fill with the panelle, serve.
| Tip: | Finely chop the remainder of the parsley, mix with plain yoghurt, serve alongside as a dip. |
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