con panelle. That is how people usuaaly eat this specialty. Freshly fried -though that may sound as an oxymoron
- panelle go in a sandwich. A squeeze of lemon, a dash of salt. Lunch is served.It is by far the best thing one can do with chickpea
flour. Which tend to result characterless, how hard you may try. And although the bond with bread is almost sacred
, it can come alone. They often come as a starter
in trattorie and pizzerie. Better be really hungry.Since we live in an age where frying is feared, try the oven baked
for about 20 minutes at 200 degrees. Broil for a couple of minutes, to get some crust on them.Panelle are excellent for an aperitif. They match virtually any drink.