Panelle
One of my favorite ways to eat panelle is accompanied by an arugula salad drizzled with a balsamic vinaigrette and topped with pieces of Parmigianno Regiano (the absolute king of Italian Parmesan cheeses). Add a nice glass of Chianti to this and a perfect meal awaits you.
Panelle are Sicilian fritters; they are one of those things that is assembled from such humble ingredients, that you find its deliciousness amazing. Panelle is part of what is called cucina povera, poor man’s kitchen, alluding to the inexpensive nature of the ingredients. The main ingredient in panelle is chickpea flour, a product you can easily find in the organic or health food section of your grocery store.
Panelle hails from southern Italy, mainly Palermo where according to our friend Tony-a Sicilian, street vendors do brisk business selling panelle. It is sometimes sold as a sandwich. One of my favorite ways to eat panelle is accompanied by an arugula salad drizzled with a balsamic vinaigrette and topped with pieces of Parmigianno Regiano (the absolute king of Italian Parmesan cheeses). Add a nice glass of Chianti to this and a perfect meal awaits you.
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