Cindy writes, "Looking for recipe for "Panella," a deep fried flat pancake with a ceci bean flour base. My husband used to eat it on bread like a sandwich on streets of Palermo." This is peasant food in the truest sense of the word, and resembles both the panissa made in Liguria and some of the fritters they make in Tunisia, proof that in the Mediterranean everybody interacts. The sweet version is slightly more elaborate than the savory, and calls for:
Ingredients:
- 12 ounces (300 g) chick pea flour
- 1/4 cup (50 g) rendered lard
- 1/2 cup (125 ml) milk
- 1/4 cup (50 g) sugar
- 1 egg
- A pinch of salt
- Oil for frying
- 1 cup powdered sugar
Preparation:
Stir a cup (250 ml) of water into the milk, add the sugar, lard, and salt, and bring the mixture to a boil. Remove it from the fire and stir in the four and the egg to obtain a stiff dough. Roll the dough out onto your work surface, cut it into rectangles when it has cooled, fry them, and dust them with powdered sugar.
