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Panissa Ligure




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


By Kyle Phillips


List of Ingredients




* 1 pound (450 g) chickpea flour
* Olive Oil
* Freshly squeezed lemon juice
* Salt and freshly ground black pepper

Recipe



Before the introduction of corn, polenta was made from chickpeas. Here's a lovely gluten and corn-free recipe from northern Italy.

Heat one and a half quarts (1.5 l) of water. When it reaches a boil remove it from the fire and sift in the flour, stirring constantly to keep lumps from forming. The resulting polenta should be smooth and not overly thick. Return the pot to the fire and cook the panissa for
about an hour and 20 minutes, stirring constantly; should it dry out too much while it's cooking, stir in more boiling water. If you have a polenta pot with a mechanical stirrer, the cooking will be much easier.

Once it's done, divvy it out into bowls, and serve it with salt, pepper, and cruets of olive oil and lemon juice, which your diners will use to season their panissa to taste.

When panissa was a staple food, there were obviously times that it didn't get finished. Here's an alternative to simply reheating it, or something you could do if you want something a bit more elaborate than basic panissa:

You'll need panissa made from a pound of chickpea flour per above, a large red onion, a tablespoon of freshly minced parsley, 1/3 cup olive oil, and salt. Chop the onion, and sauté it in the oil with the parsley. While it's coloring (you'll want it golden but not burnt)
dice the panissa. Add the panissa to the skillet, season the mixture to taste with salt and pepper, and cook, stirring, for about 10 minutes over a medium flame.

Serves 6.