Name: Panelle con Frittella (Chickpea fritters)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tbsp salted capers, rinsed; 200 g onions, finely sliced; 300 g fresh young and tender artichoke hearts, halved; 275 g podded tender garden peas; 3 tbsp chopped flat-leaf parsley; 300 g chickpea flour; salt and pepper; olive oil for frying; 3 tbsp coarsely chopped parsley; 1 tsp aniseed; 300 g podded broad beans; 4 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Panelle are a speciality of Palermo, where the fritters are often eaten in a panino (roll). Here they are served with a fresh vegetable stew, comprising artichokes, peas and broad beans - the perfect Sicilian complement. When fresh peas and broad beans are not in season, you can use frozen ones.

Ingredients

Panelle

300 g chickpea flour
1 tsp aniseed
salt and pepper</

Method

To make the panelle, in a saucepan, mix the chickpea flour with the aniseed, some salt and pepper and 500 ml water until smooth. Slowly bring to the boil, stirring, and cook, stirring, for 8–10 minutes until the mixture thickens, then mix in the parsley. Pour on to an oiled baking sheet or m