Panissa genovese

courses
hors d’oeuvre
method
over 60 minutes
difficulty
easy
cooking
1 hour
ingredients
  • 20 oz chick pea flour
  • 4 liters water
  • Pure Olive Oil
  • Salt
  • Pepper
  • 1 Lemon
 
panissa genovese
Panissa genovese
Panissa Genovese is a typically Ligurian chick pea flour-based dish. It is traditionally eaten hot with a grating of black pepper, a drizzle of Extra Virgin Oil and a splash of lemon juice. Alternatively, Panissa can also be left to cool in a box after cooking. The solidified Panissa can be cut into slices or diced up and fried in a pan together with a browned onion in lots of Olive Oil and a pinch of salt. This is the fried version of Panissa Ligure.

Making panissa genovese

To make Panissa genovese, heat the water in a pan with two teaspoons of coarse salt. Before the water starts to boil, pour in the sieved chick pea flour a little at a time, stirring with a ladle.

Leave to cook over a low heat for an hour, stirring occasionally. When the panissa genovese is ready, serve in a bowl and season with a grating of black pepper, a drizzle of Pure Olive Oil and a splash of lemon juice.

 
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