The panissa, a simple dish and easy cooking Liguria, but for me, full of memories ... .....
like very much to my mother, and in winter it was often on our table, simply dressed with good olive oil, a bit 'of vinegar, spring onions and freshly ground pepper.
You can not spend an hour only to turn the panissa, bought the ready, in the classic shape of the bowl where it was allowed to cool. Equally classic was the packaging :-))))): greaseproof paper and paper in contact with the panissa straw to complete the package.
Now, aside from the rice paper is gone, but not a leaf, costa 1k chickpea flour, if you find the beautiful panissa already ready, the game is easily done.
If you want to "play" I'll tell you another panissa ... ......
Every Friday, Aunt Rina, armed themselves with patience and with a wooden spoon and a towel wrapped around the hand to protect against splashes hot, turned, slowly, slowly, for 1 hour, this polenta that, she said, not could be abandoned even for one minute and hour of attention, wanted it all!
Now, to really tell you all ... .. I have done with the Thermomix
:-) He turned "him" for 1 h, slowly .... I've put in a small bowl to cool, to get this dome and then cut into small pieces and present it in a different way.
But I assure you that abundance is also a bit 'uneven which made my mom was more good ... ... ... .....
Panissa
300 gr chickpea flour 1 liter water
salt Mix the chickpea flour in warm water, so that no lumps remain, salt.
Place over heat and cook for 1 hour, stirring constantly as polenta. Pour into dishes and let cool. The panissa can be eaten in several ways: cut into strips and fried in olive oil, or oil and seasoned with onions, or cut into diamond shapes and browned in olive oil and onion and then put it in a pan, sprinkle with mushroom sauce and gratin making . Recipe is
da : Le autentiche ricette della cucina ligure . Ed e.r.g.a. Genova
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