PANELLE & MAFALDE | SICILIAN VEGAN STREET FOOD | CHICKPEAS FRITTERS | MAFALDA BREAD & LEMON SALAD
⬇️ Check Recipe below ⬇️
Panelle - chickpeas flour fritters are a must try in Sicily.
Panelle is one of the most Iconic Sicilian street food recipes! These fritters are simple to make, rich in history and taste. Panelle are traditionally fried then served into a Sesame roll called Mafalda.
Born as food for poor people.
This is the Panelle episode from our Falafel and Panelle mini-series.
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00:00 Culture Whisk Introduction
00:31 Panelle mix
02:20 Starter Dough
02:52 Mafalda Bread
05:03 Lemon Salad
06:16 Frying Panelle
08:40 Panelle Background and a bit of history
How to make Panelle at home: 6 Servings
PANELLE MIXTURE:
250 g Chickpea flour
665 g Cold water
15 g Parsley Leaves
10 g Table Salt
1 pc Large Lemon
Black Peppercorn to your taste
Drizzle of extra virgin olive oil
Sunflower Oil for deep-frying
Pour the water into a large bowl, then steadily whisk in the chickpea flour a bit at the time.
Continue whisking till all the flour is incorporated. Whisk vigorously to avoid lumps, and the batter should be loose.
At this point, pour the mixture into a large pot, and cook over medium heat until as thicken as Polenta.
Continue to whisk until it starts to thicken, then change for a spatula and carefully stir the bottom of the pot to avoid any burns.
Once it starts bubbling and it has a creamy consistency far from the heat add fresh chopped parsley, stirring well.
Pour the mixture in a rectangular plum cake mould or if you prefer onto a cold surface, marble if possible, previously oiled and leave it to cool off for at least 2 hours.
Once cooled, cut the chickpea log or sheet in squares or triangles or the shape you prefer and deep-fry in hot oil, at 190° C, until golden brown.
MAFALDA BREAD:
For the starter dough :
168g Bread Flour
75g Tepid Water
1.7g Fresh Yeast
Dissolve the fresh yeast in tepid water and mix in the Flour till you end up with a dough. Put it in a bowl covered with cling film. Leave it to rest at 17°/20° room temperature for 16/20 hours.
For the dough:
starter dough
500g Semolina Flour
295g Water
15g Yeast
14g Salt
10g Honey
White Sesame seeds to sprinkle
Start by mixing part of the water with fresh yeast and honey. Once foamy knead it together with the rest of the ingredients adding the salt after 10 minutes. Continue mixing for another 10 minutes or so till the dough reaches a temperature of 25 °C. Let it rest for 20 minutes. Take off the desired weight, or about 165/170g by each. Form it into long strips, making them to the desired length and giving it the classic shape or a simple bun. Dampen the surface of the dough with water and sprinkle on the sesame seeds. Place on a baking tray and let rise for around 60 minutes at 27°/28°C. Preheat the oven at 220 °C , once the oven has reached the desired temperature add a tray filled with water and bake the bread for the first 10 minutes. Then lower it at 190/200 °C remove the tray with water and bake for another 10 minutes. Pass this time open the door, remove the pot, let some steam come out and dry the mafalda bread at the same temperature for a few minutes more to be crunchy. Cool it off on a rack.
LEMON SALAD:
1 Amalfi Lemon
Maldon Salt
Extra Virgin Olive Oil
Simply carve the lemon skin out, remaining with lemon segments all cleaned and deseeded.
Cut it in chunky cubes and season it with salt first and then extra virgin olive oil.
Keep it aside and drizzle the panelle with before serving.
FINISHING THE DISH:
Simply stuff the mafalda bread with a generous amount of panelle, sprinkle some salt crystals to your desire and a nice drizzle of the lemon salad. Garnish with few fresh parsley leaves and enjoy it.
TIPS:
Do not overcrowd the pan when frying. Fry 3-4 at a time for best results.
Pour the panelle hot mixture in a mould to facilitate the cutting.
Check the time and temperatures of the bread each step for a better result
Links:
Hope you enjoy this dish and look forward to hearing from you soon.
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Music by Epidemic sound:
Director, Authors, Hosts & Camera :
Sara and Stefano
Editors:
Ahmed Shawky
Sara & Stefano
Voice Over Audio edited by:
Luigi Cosi
#Vegan #Panelle #streetfood
Chickpeas fritters: ready in a few minutes and perfect for dinner!
INGREDIENTS
1.5l (6 1/4 cups) of water
500g (3 1/2 cups) of chickpea flour
Salt
Pepper
Parsley
Oil for frying
METHOD
In a large bowl pour the water and gradually sift the chickpea flour, stirring constantly with a whisk until it is incorporated into the water. Season with salt and pepper and mix well.
Transfer the batter to the pot and cook over medium heat, stirring constantly with a whisk. From the moment of boiling, cook the batter for about 10 minutes.
As the dough cooks, it will thicken more and more until it takes on consistency so firm that we will have a hard time mixing! Add chopped parsley to the dough and give it a final stir.
Transfer the mixture into the loaf mold covered with parchment paper and fill it to the top. Level it up and let it cool for 4-5 hours.
After time has elapsed unmold the mixture and slice it forming the panelle.
Fry the fritters in hot oil on both sides until they are golden brown.
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How to cook marrow - 3 recipes!
Marrow or overgrown zucchini is such a wonderful and versatile vegetable! Here I show you how you can make delicious recipes from marrow - starter, main and dessert!
Marrow / Zucchini Hummus
2 cups grated marrow/zucchini
4 Tbsp tahini
1/2 tsp salt
1 tsp cumin powder
2 garlic cloves
1 tsp fresh lemon zest
2 Tbsp fresh lemon juice
If you don't have unwaxed lemons, watch my video how to remove wax from your citrus fruit:
My hummus recipe inspiration was lovely Michelle's from Healthier Steps Raw Zucchini hummus recipe:
Marrow / Zucchini Soup
500 ml vegetable stock
3 cups peeled, chopped marrow/zucchini
1 small head of broccoli, fresh or frozen, cut up into florets
1/3 to 1/2 cup coconut cream (from the top of coconut milk tin)
Garnish:
1 1/2 cups cooked chickpeas (about 1 tin)
1 red onion, fried in olive brine or water
Marrow / Zucchini Bread
WET:
1 cup grated marrow/courgette (liquid squeezed out)
Liquid from marrow
1/3 cup apple puree (or bake 3 small apples)
2 Tbsp coconut cream (from the top of coconut milk tin)
1/2 unrefined panela or rapadura sugar (or use coconut sugar)
1-2 tsp vanilla essence
DRY:
1 cup wholemeal fine flour
1/2 cup ground almonds (or sunflower/hemp seeds)
1 tsp baking powder
1 scant tsp of bicarb soda
1/4 tsp salt
Bake at 175 degrees Celcius for 1 hour 5 minutes, let it sit in the hot oven with the door slightly open for another 15 minutes.
This is how you can make delicious baked apples with a core of raisins and cinnamon:
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TIME STAMPS
00:00 Intro
00:23 Preparing marrow
02:24 Zucchini hummus recipe
04:43 Taste testing zucchini hummus
06:12 Marrow/zucchini soup recipe
11:30 Marrow/zucchini soup taste testing
12:57 Marrow/zucchini bread recipe
20:40 Marrow/zucchini bread taste testing
Lots of vegan love,
Inga
#healthorigins #veganmarrowrecipes
Music credits:
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Adventures by A Himitsu
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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NEW RECIPE: Pane e Panelle! Sicilian Chickpea Fritters Sandwich: Sicilian Vegan Street Food!
NEW RECIPE: Pane e Panelle! Sicilian Chickpea Fritters Sandwich: Sicilian Vegan Street Food! Jump in the #LunchBreakLIVE kitchen with Lucia Grillo, Actress & Filmmaker with Calabrisella Films, Producer & Host of LVL • Lucia’s Vegan Lifestyle #live #today!
Under-the-radar Food Tour of SICILY, Italy - Sicily STREET FOOD + ITALIAN Couscous | Vegan Cultures
Did you know that a lot of Italian food just happens to be vegan?
In my series Vegan Cultures, I explore traditional plant-based food from around the world. In collaboration with @SlowFoodInt and with the support of Meatless Monday, this episode is taking us to Sicily.
CHAPTERS
00:00 Intro
00:42 Pane e Panelle
03:34 Cazzilli
07:47 Pesto alla Trapanese
09:08 Couscous con Verdure
13:43 Scaccia
15:22 Buccaturedda
16:31 Scifitieddu
17:01 Vastedda
20:04 Modican Chocolate
26:45 Granita
Find all the food spots here (mobile only):
We're starting in Palermo to taste some of its famous street food like Pane e Panelle (chickpea fritters in a sandwich) and Cazzilli (potato croquettes).
In Trapani, we'll taste a traditional pesto called Pesto alla Trapanese, which is served with the local pasta shape Busiate. Here, we also learn that Sicilians have their very own couscous dishes, which are a product of North African and Arabic influences. We'll taste Couscous con le Verdure, a delicious dish of couscous soaked in a rich vegetable stock and served with veg.
Afterwards, the journey takes us to Modica, where we find some local stuffed flatbreads like Scaccia and Buccaturedda filled with loads of herbs, tomatoes and aromatics, as well as a savoury pastry called Scifitieddu that is filled with Italy's best summer ingredients. And there's Vastedda, a simple fried dough snack.
Modica is also known for its very own method of making chocolate, a result of the Spanish reign during which cocoa beans arrived in Sicily. We'll see how the chocolate is made from scratch and why it is so different to any other chocolate you might have had before.
And finally, we'll visit Taormina to taste Sicily's famous granita with five different flavours: Strawberry, peach, lemon, almond and coffee. Plus, we'll learn that granita is actually a breakfast and sometimes even eaten with bread!
This series is all about the kind of food that just happens to be vegan - food that emerged from poverty, religion or foreign influences. As such, it’s the type of food that can be truly sustainable. It has already stood that test of time to prove that its core ingredients can grow dynamically in the local climate, while the dishes that sprung from it have been welcomed into the cultural fabric.
But often, these dishes get overlooked as plant-based options. So it's time to uncover the under-the-radar plant-based foods that exist all around us.
Let me know in the comments which culture I should visit next and what kind of dishes I might find!
Want to support my work? You can buy me a coffee:
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