Bread and panelle 

It is considered a specialty typical street food, a sort of symbol of of Palermo's cuisine. Think of beautiful Sicily, the warmth of this beautiful land, its cuisine so rich in goodness always ready to amaze you, satiating from sweet to savory: brioscia col tuppo, oranges protagonists of fabulous salads, sfinci, caponata, pasta alla Norma, couscous! 

And here, today I'm going to introduce you to another symbol of this land, a cornerstone that every tourist certainly can't miss if visiting: bread and panelle! In Palermo they are a real institution, a street food par excellence that can be bought in corners, rotisseries and in the streets of the city, to be enjoyed strictly with your hands between one talk and another in company. The panelle are very simple: they are made with chickpea flour mixed with a few other ingredients, and, as tradition would require, they should be presented in mafalde, the typical Sicilian bread with oil and sesame seeds. On the other hand, how can you say no to these delicacies? I couldn't resist, that's why I leave you my recipe right here! Few ingredients, a lot of flavor and... Guaranteed result!

Now this typical snack that can even constitute a complete meal has been given the seal of healthy food, to be rediscovered and included in a varied diet. Balanced. This is according to Franco Berrino, 79, a well-known doctor epidemiologist * who worked at the Institute for many years National Cancer Institute in Milan, coordinating a project on the relationship between nutrition and cancer and which today promotes the proper nutrition as a valuable tool to prevent the incidence of cancer * which explains how the so-called diet may help us to live better and healthier.

"We have adopted the term macro-Mediterranean * says the doctor at the online newspaper Cronache di gusto, directed by Fabrizio Carrera - to describe a cuisine that respects tradition Mediterranean Culture, Oriental Traditions, Macrobiotic Philosophy of the balance between energy (feminine, refreshing, relaxing) and (masculine, warming, activating and contractor) and the official recommendations of the scientific developments, in particular the European Code Against Cancer, remembering that those who respect him die less not only of cancer, but also of all chronic degenerative diseases." 

And the bread and panelle, not only finds its place among the permitted foods, but It is one of the healthy foods because it combines cereals and vegetables.

Ingredients 

parsley 

1 large spring chickpea

flour 300 g 

water 900 g

salt to taste

For frying

peanut oil 1 l

To serve

Bread 4 rosettes/mafaldine

Lemons 2

Procedure

In a saucepan, melt the chickpea flour together with the water, turn on the heat, add the salt and bring everything to a boil. When the chickpea flour has thickened, add the finely chopped parsley and turn off the heat. Mix everything together and transfer the mixture to a loaf pan, cover with cling film and let the mixture cool. When the mixture is cold and firm, heat the peanut oil to a temperature of about 175°C. Turn the mixture over onto a chopping board, cut into 3 mm thick slices on the shorter side and fry them * in boiling oil until golden brown. Drain them on a baking sheet lined with paper towels to remove excess oil and salt them to taste. Cut the bread * in half, fill it with 3-4 slices of panelle, drizzle with lemon juice on top and enjoy your bread and panelle piping hot.