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Sicilian slices (panelle siciliane) of chickpea flour with Culaccia (ham) of Salumificio Rossi
21/11/2012 - 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
Articolo tratto da: Anne to London



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





BARONE PIZZINI ROSE'
22.90 €

Vacuum-packed half culaccia without bone (registered tradmark of the company 'Rossi') - 2,0/2,2 Kg.
69.82 €

Farina di Ceci - 500gr.
7.10 €

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