ITALIAN CHICKPEA FLOUR RECIPES

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ITALIAN CHICKPEA BREAD RECIPE | ALLRECIPES



Italian Chickpea Bread Recipe | Allrecipes image

A bread like polenta, but without the corn! This is gluten-free bread with herb flavors based on my take of Liguria, Italy recipes.

Provided by sueb

Categories     Bread

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 8

1 cup chickpea flour
1 cup water
cooking spray
2 tablespoons oil
1?½ teaspoons Italian seasoning
1?½ teaspoons chopped dried rosemary
ground black pepper to taste
1 pinch salt to taste

Steps:

  • Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
  • Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
  • Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

Nutrition Facts : Calories 74.6 calories, CarbohydrateContent 7.2 g, FatContent 4.3 g, FiberContent 0.7 g, ProteinContent 2.4 g, SaturatedFatContent 0.6 g, SodiumContent 20.5 mg, SugarContent 1.2 g

PANELLE (CHICKPEA FLOUR FRITTERS) - ITALIAN RECIPES BY ...



Panelle (chickpea flour fritters) - Italian recipes by ... image

Panelle are tasty and delicious chickpea flour pancakes, typical of Palermo where they are eaten as street food.

Provided by GialloZafferano

Total Time 75 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 7

Chickpea flour 1 lb
Water 6 ½ cups
Fine salt ½ tbsp
Parsley choppped
Sesame burger buns 10
Vegetable oil to taste
Black pepper to taste

Steps:

  • To make the panelle , pour the cold water into a large pot 1 and, without turning on the heat, sift in the chickpea flour 2 . Stir vigorously with a whisk to prevent any lumps from forming (this is also why it’s important for the water to be very cold), then turn up the heat to medium 3 .
  • Add the salt and pepper (4-5), stirring continuously as you do so. It’s important to keep the heat moderate and to always keep stirring, otherwise the mixture will tend to stick to the pan. Once it starts to thicken and bubble, cook for a further 10-12 minutes 6 . Keep stirring vigorously to prevent any lumps. If you do get some, remove them by blending the mixture with an immersion blender.
  • Once cooked, the mixture should be firm and compact, at which point you can add the parsley 7 and mix it through. Once it’s ready and while still warm, quickly spread around 1-1½ oz (30-40 g) of the mixture onto 50 upside-down small plastic plates, getting a thickness of 1/10 inch (2-3 mm) (8-9).
  • Leave the dough to dry until you can pull it off the plate without it breaking 10 ; it should take around 30 minutes. Heat the oil and fry the panelle for a few minutes on both sides until golden brown (11-12). Drain the panelle on a paper towel to absorb excess oil.
  • Remember that if you don’t manage to spread all of the mixture onto the plastic plates because it hardened as it cooled, put it on a tray, spread it out evenly and leave to dry. Then, cut it into squares, and fry it like you did the round panelle 13 . You can also make the panelle using another method, by pouring the mixture into a buttered loaf pan lined with parchment paper, taking care to let the edges of the paper overhang so that the mixture can be removed easily 14 . Allow the dough to firm up in the refrigerator until it is completely cold. Then cut it into slices of ? inch (½ cm) thick 15
  • and fry the panelle in plenty of seed oil, as already indicated 16 . Once cooked, drain the panelle on parchment paper. To finish, slice the sesame buns in half 17 and fill each with 5 panelle 18 . Enjoy your panelle while still hot!

Nutrition Facts : Calories 509 kcal, CarbohydrateContent 56 g, SugarContent 4 g, FatContent 25.2 g, SaturatedFatContent 3.43 g, FiberContent 8.8 g, CholesterolContent 0 g, SodiumContent 435 g

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