Name: Paniccia (Chickpea “Bread”)
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 2½ cups/approximately 275 g chickpea flour; Ligurian extravirgin olive oil; Fresh lemon juice; Freshly ground black pepper (optional); 1 pinch coarse sea salt; ½ large or 1 small onion (as sweet or as sharp as you prefer), finely chopped; 1 quart/1 scant liter tepid water dissolved with 1 pinch fine sea salt

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

There has always been a healthy debate as to whether paniccia is a bread or should more likely be categorized among the first courses as a cousin of polenta. Because most Ligurians consider this Ponente specialty a bread, it has been placed in this chapter.

Ingredients

2½ cups/approximately 275 g chickpea flour
1 quart/

Method

Take a large saucepan and add the chickpea flour and a little bit of the water. Stir until the flour is slightly moist and then place the pan over a very low flame. Add more water, a few drops at a time, and keep stirring. Once the water has all been added, then put in a little black pepper, if you choose. The most important thing to do for this recipe to succeed is to never stop stirring. Afte

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Ingredients

Method

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