Italy: Pane e Panelle
Recipe: Panelle from Mangia Bedda
I am a chickpea flour enthusiast. It shows up in cuisines across multiple continents and I am here for every single one of them.
Pane e Panelle is traditional Sicilian street food from Palermo — chickpea flour fritters served in bread. The first panelle were thought to have been made between the 9th and 11th century, which makes this a recipe with serious staying power.
The cooking process involves three straightforward stages: heating and mixing, allowing the mixture to set, and frying. The most labor-intensive step is the initial mixing phase, where continuous whisking of water, chickpea flour, and salt over moderate heat is necessary until the mixture thickens and pulls away from the pan sides.
After the initial heating stage, the mixture requires cooling — either overnight in a refrigerator or approximately one hour at room temperature. Once set, it’s cut into squares and fried for 2-3 minutes on each side.
These fritters work as standalone appetizers or snacks. For heartier preparation, place several fritters on fresh bread rolls. I used ciabatta but the authentic Palermo versions typically feature soft, sesame-topped rolls.
The exterior achieves a salty, crispy texture contrasting with the soft, delicate interior. Combined with bread, the sandwich is substantial — it kept me satisfied through lunchtime despite being an habitual grazer.
While the traditional preparation stands on its own merit, I’m already dreaming up variations: pairing with fried eggplant, tahini, and amba (creating a vegan sabich), spicy muhamarra, caramelized onions, or fresh picante salsa. The possibilities are endless when your base is this good.