M�rke: Principato di Lucedio

Flours
We choose traditional mills to produce maize-, buckwheat-, chickpeas-, chestnut- and rice flours, which are a peculiarity of the “Principato di Lucedio”. A wide and complete range, recommended for the preparation of Italian traditional dishes like pasta, polenta and cakes

“Panelle”

Ingredients (serves 6): 500g Chickpeas Flour, 1,5 litre water, olive oil or lard, salt, pepper. Optional: chopped parsley or wild fennel-seeds.

Preparation: Pour the Chickpeas Flour in light salted water and cook at low flame mixing with a wooden spoon always in the same way until soft and smooth. If you wish add the chopped parsley or the wild fennel-seed. When the pastry dose come off from the pan pour it in the greased moulds, level until half centimetre. Once cold cut the pastry.
In strings or in square and fry in hot oil or lard. Serve hot with bread and few drops of lemon.