Pane e panelle

Pane e panelle

Total: 1 hr 20 min. | Active: 1 hr
vegetarian, lactose-free
Nutritional value / people: 486 kcal
, Fat: 14 g
, Carbohydrate: 69 g
, Protein: 19 g


4 people


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


200 g white flour
1 tsp dry yeast
½ tsp salt
1 ¼ dl water
1 tbsp olive oil
1 tbsp honey
1 tbsp water
1 tbsp sesame seeds


250 g chickpea flour
7 ½ dl water
1 tsp salt
a little pepper
½ bunch flat-leaf parsley, finely chopped

To deep fry

oil for deep-frying
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How it's done

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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.


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.


Halve the bread rolls, fill with the panelle, serve.

Good to know
Tip: Finely chop the remainder of the parsley, mix with plain yoghurt, serve alongside as a dip.

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