Panissa Ligure (Ligurian Chickpea Polenta)

Inspired by the Focacceria Da Ü Cicci, in Finale Ligure, in the Liguria region.
 

You might savor this recipe on our tours in Liguria where it is quite popular, mostly enjoyed during aperitif with a nice glass of local white wine. We used to buy panissa at the food shop Focacceria Da Ü Cicci during our winter explorations in the region and could not refrain from trying our own version!

Ingredients for 4 people:

• 150 grams (1 cup and 2 Tbsp) chickpea flour
• 600 grams (2 and 1/2 cups) water
• 2.5 grams (1/2 tsp) salt
• EVOO to grease bowl/tray 

Directions:

• Mix together the chickpea flour, water, and salt with a whisk
• Cook in a pot on the stove over medium heat
• Continually stir with the whisk until the mixture thickens, then keep mixing with a spoon (the same technique as when making polenta/corn meal) over low heat
• After ~20 mins or so (when the mixture starts to get detached from the walls of the pot), pour into a tray or bowl previously greased with EVOO 
• Allow to cool before placing in the fridge for a few hours covered with plastic film
• Take out of the fridge and slice into strips (or dice depending on your preferred way to serve it**) for the quantity you plan to serve 
• Return the remaining uncooked panissa to the fridge for another time

**How to serve Panissa 

• Fried: slice into ¼-inch strips and stir-fry in a pan for a few minutes with EVOO on both sides
• Salad: dice and dress with lemon, EVOO, salt, and pepper, adjusted to your taste
• Sautéed: dice and sautée in a pan over medium heat with EVOO and finely chopped onions. Adjust to your taste with salt and pepper

Buon appetito!