Today dear friends of Pesto Fresco we are talking about our Ligurian Panissa, a very tasty dish typical of Liguria.
The ingredients are the same as Ligurian chickpea farinata, but Ligurian panissa is thicker, cooked differently, and eaten mostly cut into strips, squares, or cubes.
Fried Ligurian panissa represents a perfect street food that is gluten free (like our pesto alla genovese), so it is also great for celiac, vegetarian and vegan friends.
We consume it served in cones made of foolscap paper, cut into strips and fried in EVO oil from the Ligurian Riviera, as we stroll through the Ligurian carruggi, but it is also excellent as an appetizer or as a welcome, combined with other typical ingredients, in the best restaurants or typical trattorias.
Below we offer the recipe from the old book “The True Cuisine of Genoa and Liguria” by Aidano Schmuckher, a writer born in Genoa in the 1920s, author of many Ligurian cookbooks, and an avid foodie.
Ingredients
- 300g of chickpea flour
- 1l water
- Proceedings
- Place the chickpea flour in a saucepan.
- Gradually pour in about one liter of lukewarm water.
- Stir continuously with a wooden spoon until the flour is completely dissolved.
- Put on the stove and keep stirring for about an hour and a quarter, after which the Panissa is ready.
Extremely simple then!
As we said before, we like it very much fried in EVO oil from the Ligurian Riviera, but it is also very good eaten hot, freshly made, seasoned with EVO oil, lemon and a grinding of pepper, or cold and diced seasoned with oil and lemon or with onion.
There is also a delicious sweet version, cut into cubes and fried in EVO oil from the Ligurian Riviera and finally dusted with powdered sugar
Pictured is shown as an entrée, accompanied with marinated anchovies from our Ligurian Sea and arugula from Albenga (chef Gian Luca Cellerino).
Friends of Pesto Fresco, see you next week with a new recipe made with our fresh fresh Genoese pesto!