---------- Recipe via Meal-Master (tm) v8.04
       Title: Panelle With Lemon Peppered Almonds
  Categories: New, Text, Import
       Yield: 1 servings
         1 c  chick pea flour
         1 ts salt
         1 bn Italian parsley, finely
   :          chopped -- to yield 1/4 cup
       1/2 c  sliced almonds
         2 TB black pepper, freshly
   :          ground
         2    lemons,zest finely chopped
   :          Oil for frying
   In a 4- to 6-quart saucepan, dissolve chick pea flour
   and salt in 3 cups cold water. Cook over medium high
   heat, stirring constantly until consistency resembles
   cream of wheat, about 20 minutes. Stir in chopped
   parsley and spread mixture onto a cookie sheet,
   fattening until about 1/2-inch thick and allow to
   cool. Using a water glass, cut into 2-1/2-inch rounds
   and set aside.
   In a 12- to 14-inch saute pan, heat almonds, black
   pepper, sea salt and lemon zest over medium high heat
   and cook 3 to 4 minutes, stirring constantly, until
   lightly toasted and infused with lemon fragrance. Set
   aside. Heat inches of cooking oil in a tall frying pan
   to 375 degrees F. Fry chick pea disks 4 to 5 at a time
   until golden brown, about 30 to 45 seconds. Drain on
   paper towels and sprinkle with almond mixture and
   serve just warm.
   Yield: 6 servings
   Recipe By     : Molto Mario
                                         Date: Sat, 2 Nov
   1996 09:45:52 -0500 (E