Menara Kacang Kuda Caltanissetta: Kenikmatan Sisilia
(Caltanissetta Chickpea Panelle Towers: Sicilian Delight)
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April 26, 2025
Laporkan Masalah
Bahan
-
250 grams chickpea flour
(Use fine-ground chickpea flour for best texture)
-
750 ml Air
(Cold water to mix the batter smoothly)
-
15 grams Peterseli segar
(Dihaluskan halus)
-
10 grams Daun Mint Segar
(Chopped; adds refreshing aroma)
-
1 tsp Garam
(Adjust seasoning to taste)
-
0.5 tsp Lada hitam
(Giling segar)
-
500 ml Minyak nabati
(For deep frying; sunflower or peanut oil recommended)
-
2 whole Lemon
(For zest and serving wedges)
-
60 grams arugula leaves
(Fresh, for garnish and layering)
-
1 tsp sea salt flakes
(For final seasoning on towers)
(Use fine-ground chickpea flour for best texture)
(Cold water to mix the batter smoothly)
(Dihaluskan halus)
(Chopped; adds refreshing aroma)
(Adjust seasoning to taste)
(Giling segar)
(For deep frying; sunflower or peanut oil recommended)
(For zest and serving wedges)
(Fresh, for garnish and layering)
(For final seasoning on towers)
Nutrisi
- Porsi: 4
- Ukuran Porsi: 2 towers per serving
- Calories: 350 kcal
- Carbohydrates: 40 g
- Protein: 15 g
- Fat: 15 g
- Fiber: 8 g
- Sugar: 2 g
- Sodium: 350 mg
- Cholesterol: 0 mg
- Calcium: 60 mg
- Iron: 3.2 mg
Instruksi
-
1 - Prepare Chickpea Batter:
In a mixing bowl, gradually whisk chickpea flour into cold water to form a smooth batter without lumps. Season with salt and pepper. Stir in chopped parsley and optional mint.
-
2 - Cook Panelle Base:
Pour mixture into a nonstick pan over medium heat. Stir continuously for about 8-10 minutes until thick, creamy, and pulling away from the pan edges. Remove from heat and let it cool slightly.
-
3 - Shape and Slice Panelle:
Pour the cooked batter into a greased shallow tray. Spread evenly and let it cool completely to firm up. Once set, slice into uniform rectangular or circular shapes, around 7-8 cm in diameter.
-
4 - Fry Panelle Fritters:
Heat vegetable oil in a deep frying pan to 175°C (350°F). Fry the sliced panelle in batches until golden and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
-
5 - Assemble Tower:
Stack two or three panelle fritters, layering arugula leaves lightly brushed with lemon zest between each. Garnish with a sprinkle of sea salt flakes and serve lemon wedges alongside.
In a mixing bowl, gradually whisk chickpea flour into cold water to form a smooth batter without lumps. Season with salt and pepper. Stir in chopped parsley and optional mint.
Pour mixture into a nonstick pan over medium heat. Stir continuously for about 8-10 minutes until thick, creamy, and pulling away from the pan edges. Remove from heat and let it cool slightly.
Pour the cooked batter into a greased shallow tray. Spread evenly and let it cool completely to firm up. Once set, slice into uniform rectangular or circular shapes, around 7-8 cm in diameter.
Heat vegetable oil in a deep frying pan to 175°C (350°F). Fry the sliced panelle in batches until golden and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.
Stack two or three panelle fritters, layering arugula leaves lightly brushed with lemon zest between each. Garnish with a sprinkle of sea salt flakes and serve lemon wedges alongside.
Informasi Lebih Lanjut: Menara Kacang Kuda Caltanissetta: Kenikmatan Sisilia
Caltanissetta Chickpea Panelle Towers: Tradition Meets Flavor
Panelle are a centuries-old Sicilian street food staple made from chickpea flour, water, and herbs. This adaptation presents them stacked as elegant towers with fresh arugula and zesty lemon to awaken the palate. The chickpea batter's cooking process parallels making a savory polenta; it transforms from fluid to firm, delivering a rich, nutty flavor fan favorites crave. Crispy fried exterior and silky interior create a delightful contrast while herbs heighten aromatics and bright lemon taste adds balance. This dish honors the cultural heritage of Caltanissetta, where panelle originated as humble peasant fare, now elevated to a refined appetizer suitable for modern tables.
Tips & Notes:
- Use fine chickpea flour for delicate texture.
- Continuous stirring of the batter prevents lumps and burning.
- Cooling the batter fully before slicing ensures clean cuts.
- Serve immediately for best crunch.
- Fresh herbs are essential to authentic flavor.
Personal Thoughts: The tower presentation reimagines classic panelle into a shareable, stylish bite that showcases the versatile chickpea, a powerhouse ingredient often overlooked globally. Enjoy this crispy, herby, and zesty taste of Sicily anytime you yearn for something uniquely rustic yet refined.
