Ingredients for 6 people:
- 250 g chickpea flour “Principato di Lucedio”
- 200 g Culaccia “Salumificio Rossi”
- 750 ml of water
- 1 tbsp chopped parsley
- lemon juice
- Salt and pepper
- Oil for frying
Mix the chickpea flour in a saucepan with the salt and pepper. Slowly stir in the water. Simmer over medium heat, stirring constantly for 20 minutes. If you have a “Bimby”, the following steps are simple.
Poor the ingredients in the Bimby and mix for 10 minutes at 90 ° C at speed 4 and another 10 minutes at 100 ° C at speed 4. For the last 30 seconds, then add the parsley. Give the mixture in a mold and let it rest for 4 hours.
Put the oil for frying in a pan. Take the “chickpea-bread” from the mold and cut into 5 mm slices. Fry in oil until golden. Salt and let drain on absorbent paper, and possibly serve with lemon. Serve with Culaccia.
Recommended wine: Rosé Barone Pizzini