Panelle with Lemon Peppered Almonds

* Exported from MasterCook *

Panelle with Lemon Peppered Almonds

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chick pea flour
1 teaspoon salt
1 bunch Italian parsley, finely chopped -- to yield 1/4 cup
1/2 cup sliced almonds
2 tablespoons black pepper, freshly ground
2 lemons,zest finely chopped
Oil for frying

In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in 3 cups
cold water. Cook over medium high heat, stirring constantly until
consistency resembles cream of wheat, about 20 minutes. Stir in chopped
parsley and spread mixture onto a cookie sheet, fattening until about
1/2-inch thick and allow to cool. Using a water glass, cut into 2-1/2-inch
rounds and set aside.

In a 12- to 14-inch saute pan, heat almonds, black pepper, sea salt and
lemon zest over medium high heat and cook 3 to 4 minutes, stirring
constantly, until lightly toasted and infused with lemon fragrance. Set
aside. Heat inches of cooking oil in a tall frying pan to 375 degrees F. Fry
chick pea disks 4 to 5 at a time until golden brown, about 30 to 45 seconds.
Drain on paper towels and sprinkle with almond mixture and serve just warm.

Yield: 6 servings



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