Panissa is also eaten cooked in water (like a polenta), but fried is a real delicacy.

FOR 6 PEOPLE

Ingredients

500 grams chickpea flour

2.5 liters of water

little salt

fry oil

Directions

Heat the salted water in a capable pot.

Let the water cool and pour the sifted chickpea flour over it stirring with a wooden spoon.

Cook over low heat, stirring it occasionally for about an abundant hour.

When cooked, pour into several bowls and allow it to cool.

The following day, slice the panissa into slices of about 1.5 cm, fry it in plenty of olive oil until golden brown.