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- Ligurian 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, then 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, 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, add the strips, in batches if necessary, 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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