*  Exported from  MasterCook  *
 
                    Panelle with Lemon Peppered Almonds
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           chick pea flour
    1      teaspoon      salt
    1      bunch         Italian parsley, finely chopped -- to yield 1/4 cup
      1/2  cup           sliced almonds
    2      tablespoons   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
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving