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- Chickpea Polenta
- (Panizza)
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- This dish of Arabic origin is a common preparation in Liguria and Sicily and lends itself to many different culinary interpretations.
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- Ingredients:
For Version 1:
1 lb chickpea flour
3,6 pts water
Salt
For Version 2:
9 oz. chickpea flour
4 tbs extra virgin olive oil
4 cups water
Scallions
Salt and pepper
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- Directions:
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- Version 1:
Pour the flour slowly into hot salted water, whisking gently so as not to form lumps.
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- Cook for 40 minutes stirring constantly.
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- Scoop polenta into bowls and let cool until it's firm.
Version 2:
Sieve the chickpea flour finely. Pour it slowly in hot water and stir. Cook slowly for about on hour, stirring often.
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- The mixture will come off the sides of the pot when ready.
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- Season with salt and pepper.
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- Pour into serving dishes, drizzle with olive oil, chopped scallions, salt and pepper and serve hot.
That's it!
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