Pane e Panelle

History

Pane e panelle is one of Palermo's oldest and most beloved street foods, with roots stretching back to Arab rule in Sicily during the 9th and 10th centuries, when chickpeas were introduced to the island. The panelle — thin, golden-fried chickpea flour fritters — are slipped into a soft mafaldina or sesame roll, sometimes with crocchè (potato croquettes), and sold from street carts called 'friggitorie' across the city. Simple, cheap and deeply satisfying, it is the definitive working-class sandwich of Palermo and a point of fierce civic pride.

Ingredients

• Soft sesame-seeded mafaldina roll
• Chickpea flour (farina di ceci)
• Water
• Salt
• Black pepper
• Fresh parsley
• Olive oil or vegetable oil for frying
• Lemon wedge

How to Make

1. 1Mix chickpea flour with water, salt, pepper and chopped parsley into a smooth, pourable batter.
2. 2Cook the batter in a saucepan over medium heat, stirring constantly, until thick and pulling away from the sides.
3. 3Spread the mixture thinly onto an oiled surface and allow to cool and set.
4. 4Cut into rectangular slices and deep-fry in hot oil until golden and crisp.
5. 5Drain on paper towels and season with salt and a squeeze of lemon.
6. 6Tuck the hot panelle into the sesame roll and serve immediately.

Known for it

• Ancient Saint Francis Focaccia ShopV. Alessandro Paternostro, 58, 90133 Palermo PA, Italy