Recipes from Liguria: n°1 - panissa
|ready, steady... panissa!|
PANISSA CHICK-PEA FLOUR POLENTA CUBES/STICKS
The origin of the word panissa relates to panicum, an ancient cereal similar to millet. A very versatile dish, once prepared during the Lent period, it is no kin to Piedmontese paniccia/paniscia, a sort of hearty risotto rich in legumes.
Cooking time: approx. 60 minutes plus resting time for the batter
Difficulty level: low
Wine matching: white, e.g. (IGT Colline Savonesi) Buzzetto
Ingredients: 300 g chick pea flour, 1 (scant) liter lukewarm water, DOP riviera ligure extra virgin olive oil to grease the plate, salt to taste
Whisk the flour and the water in a large non-stick casserole: beat slowly and continuously, till you get an even, lump-free mixture. Salt to taste and gently cook (go local and opt for bain marie) this “polentina” for 60 minutes – constant stirring is the secret... Pour on an oiled plate: when cold, cut into cubes and season with extra virgin olive oil, black pepper and thinly-sliced spring onions (or stewed green chards). Alternatively, cut your panissa into strips and deep fry (peanut oil is the ideal choice) – and match with sparkling white wine…
A recipe by Umberto Curti, LigucibarioThis is the fascinating world of tastes and crafts that LiguriabyLuisa discloses to foreign markets, buyers, professionals... all those interested in Mediterranean cooking courses and tasting lectures.
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