Panissa Ligure (Ligurian Chickpea Polenta)

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)
  • After ~30 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!

 

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