Panelle
I can remember the first time I had a panelle sandwich. I was visiting my Gram’s sister, my Aunt Anna, and took a walk to one of Brooklyn’s most famous sandwich shops. I was probably going to order something basic, but my cousin was adamant that I try a panelle sandwich. Panelle is a typical Sicilian street food often served between rustic country bread. In Brooklyn, you’ll most like;y find it on a crusty kaiser-type roll, slathered with ricotta.
As with most of my recipes, I take the creative liberty to change out something when I prefer something else. In this case, it’s the bread. I love a buttery brioche and have never been a fan of a kaiser roll. If you want something more traditional (to a Brooklynite, at least), get yourself a crusty roll. Either way, it’s delicious!
Panelle
Ingredients
FOR THE CHICKPEA FRITTERS:
- 1 ½ cups chickpea flour
- 3 teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
FOR THE RICOTTA CREAM:
- 1 15-ounce container whole milk ricotta cheese
- 3 tablespoons finely grated pecorino
- 1 teaspoon finely chopped fresh parsley
- Kosher salt
- Pinch of freshly ground black pepper
FOR ASSEMBLY:
- Vegetable oil, for frying
- 6 brioche buns, halved
Instructions
- MAKE THE CHICKPEA FRITTERS: Spray a non-stick quarter sheet pan with non-stick vegetable spray.
- In a medium bowl, whisk the chickpea flour, salt, pepper and nutmeg until well combined.
- Meanwhile, in a medium-sized high-sided skillet, bring 3 cups of cold water to a gentle simmer.
- Add the chickpea flour mixture to the water in a slow, steady stream, whisking constantly to avoid lumps.
- Continue to mix constantly, switching to a rubber spatula, if necessary, until the batter thickens, for 1 to 2 minutes.
- Dump the batter onto the prepared sheet pan, and, using a small offset spatula, spread it evenly into the sheet pan. It should be approximately ¼-inch in thickness.
- Refrigerate until set, about an hour.
- MAKE THE RICOTTA CREAM: In a medium-sized bowl, whip the ricotta, pecorino, parsley and pepper until creamy
- Season with salt, to taste; refrigerate until ready to assemble sandwiches.
- Cut the chickpea sheet into 12 equal pieces.
- Fill a large, high-sided frying pan with a ¼-inch of vegetable oil and heat over medium-high heat until it shimmers.
- Fry the chickpea fritters in batches until lightly golden brown, for 2 to 3 minutes per side.
- Transfer to a paper towel-lined plate to absorb any excess oil.
- To ASSEMBLE the sandwiches, place two chickpea fritters on the bottom half of the brioche bun. Dollop with a generous scoop of ricotta cream. Top with the brioche lid and serve immediately.
