Pani e Panelle

Method

Bring the water to a boil in a large saucepan and add salt. Slowly whisk in the chickpea flour to avoid lumps, stirring constantly over medium heat for about 15 minutes until the mixture is thick and pulls away from the sides of the pan. Stir in the black pepper, garlic, and parsley, then pour the hot paste onto an oiled marble slab or baking tray, spreading it to about 1 centimetre thickness and letting it cool completely. Once set, cut the cooled panelle into rectangular pieces approximately 8 by 5 centimetres. Heat the olive oil to 170 degrees Celsius in a deep frying pan and fry the panelle pieces until golden and crispy on both sides, about 3-4 minutes total. Serve immediately whilst hot, traditionally served in a bread roll with a glass of cold water, or as a street food snack.