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"This is my second order for your oregano and
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- Liguria Polenta
- (Panissa)
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Ingredients:
11 oz (300 grams) chickpea flour
6 tablespoons extra virgin olive oil
Salt
Directions:
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- Pour 1 and 3/4 pints (1 liter) water into a large saucepan and heat until warm.
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- Remove the pan from the heat.
Pour in the flour, stirring constantly to prevent lumps from forming.
Return the pan to the heat and cook, stirring constantly, for about 1 and 1/4 hours.
Rinse several dishes with iced water.
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- Ladle the mixture into them and leave to cool and set.
When set, cut into thin strips.
Heat the olive oil in a heavy-based frying pan.
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- Add the strips and fry until golden brown.
Remove with a fish slice, drain on kitchen paper, sprinkle with salt and serve hot. Serves 4.
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