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- Panizza
- (Chickpea Polenta)
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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. of water
Salt
For Version 2:
9 oz. chickpea flour
4 tbs. 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. 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. Season with salt and pepper. Pour into serving dishes, drizzle with olive oil, chopped scallions, salt and pepper and serve hot.
That's it!
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