Panelle with Olive Tapenade (Sicilian Chickpea Flour Fritters)

If you have approximately 30 minutes to spend in the kitchen, Panelle with Olive Tapenade (Sicilian Chickpea Flour Fritters) might be an amazing gluten free, dairy free, and pescatarian recipe to try. This side dish has 273 calories, 9g of protein, and 16g of fat per serving. This recipe serves 6 and costs 92 cents per serving. This recipe from Serious Eats requires anchovy, water, salt, and garlic. 11 person have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is pretty good. Rosemary Panelle (sicilian Chickpea Fritters), Panelle ( Chickpea Flour Fritters ), and Sicilian Olive and Smoked Almond Tapenade from 'Di Bruno Bros. House of Cheese are very similar to this recipe.

Servings: 6

 

Ingredients:

4 anchovy fillets, rinsed if packed in oil

1 tsp capers

½ pound chickpea flour

2 cloves garlic, minced

1 ¼ cups pitted kalamata olives

1 tbsp fresh squeezed lemon juice

1/4 cup olive oil

1 tbsp parsley, chopped

1/2 tsp pepper

2 tsp salt

3 ¼ cups water

Equipment:

sauce pan

whisk

wooden spoon

baking sheet

spatula

food processor

bowl

frying pan

Cooking instruction summary:

Procedures 1 In a medium saucepan, whisk together water and chickpea flour until combined and free of lumps. Whisk in salt and pepper. Turn heat to medium. Stir mixture with a wooden spoon until it has thickened to the same consistency as polenta, about 8 minutes. Stir in herbs and remove from heat. 2 Using a spatula, spread dough over bottom of a baking sheet. The layer should be about 1/4 inch thick. Let dough cool to room temperature. 3 Meanwhile, place olives, garlic, capers, anchovies, and lemon juice in food processor. Pulse until olives are finely chopped, about ten pulses. While the motor is running, add the olive oil. Continue to pulse until almost smooth, about ten seconds. Scoop tapenade into a bowl for serving. Garnish with parsley. Set aside. 4 When dough has cooled, cut it into long, thin triangles. Heat olive oil in a large sauté pan over medium high heat. Fry panelle in batches, turning over once. The panelle are done when they’ve puffed up and turned golden, about two minutes per side. Serve hot with tapenade.

 

Step by step:


1. 1

2. In a medium saucepan, whisk together water and chickpea flour until combined and free of lumps.

3. Whisk in salt and pepper. Turn heat to medium. Stir mixture with a wooden spoon until it has thickened to the same consistency as polenta, about 8 minutes. Stir in herbs and remove from heat.

4. 2

5. Using a spatula, spread dough over bottom of a baking sheet. The layer should be about 1/4 inch thick.

6. Let dough cool to room temperature.

7. 3

8. Meanwhile, place olives, garlic, capers, anchovies, and lemon juice in food processor. Pulse until olives are finely chopped, about ten pulses. While the motor is running, add the olive oil. Continue to pulse until almost smooth, about ten seconds. Scoop tapenade into a bowl for serving.

9. Garnish with parsley. Set aside.

10. 4

11. When dough has cooled, cut it into long, thin triangles.

12. Heat olive oil in a large sauté pan over medium high heat. Fry panelle in batches, turning over once. The panelle are done when they’ve puffed up and turned golden, about two minutes per side.

13. Serve hot with tapenade.


Nutrition Information:

Quickview
272k Calories
9g Protein
15g Total Fat
23g Carbs
13% Health Score
Limit These
Calories
272k
14%

Fat
15g
25%

  Saturated Fat
2g
13%

Carbohydrates
23g
8%

  Sugar
4g
5%

Cholesterol
1mg
1%

Sodium
1256mg
55%

Get Enough Of These
Protein
9g
19%

Folate
167µg
42%

Manganese
0.65mg
32%

Copper
0.41mg
21%

Fiber
5g
20%

Vitamin K
20µg
19%

Vitamin E
2mg
18%

Magnesium
69mg
17%

Vitamin B1
0.19mg
13%

Phosphorus
128mg
13%

Iron
2mg
12%

Vitamin B6
0.21mg
11%

Potassium
354mg
10%

Zinc
1mg
8%

Selenium
4µg
6%

Vitamin B3
1mg
6%

Calcium
43mg
4%

Vitamin A
182IU
4%

Vitamin B2
0.05mg
3%

Vitamin B5
0.27mg
3%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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