Pane e Panelle

Ingredients

• 1 cup chickpea flour
• 2 cups vegetable broth
• 1.5 tablespoons extra-virgin olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 cup vegetable oil for frying
• 2 whole soft white sandwich rolls or panini
• ½ large fresh tomato, sliced thin
• 4 leaves fresh basil leaves
• ¼ teaspoon kosher salt for finishing

Instructions

1. 1

   Pour 2 cups of vegetable broth into a medium saucepan and set over medium-high heat. Bring to a simmer while gradually whisking in 1 cup of chickpea flour to avoid lumps. Whisk constantly for 3–4 minutes—you're looking for a smooth, lump-free batter that comes together.

2. 2

   Reduce heat to medium and continue stirring with a wooden spoon for 8–10 minutes. The mixture will thicken into a polenta-like consistency, pulling away from the sides of the pan and becoming quite stiff. Add 1.5 tablespoons of extra-virgin olive oil, 0.75 teaspoon of kosher salt, 0.25 teaspoon of freshly ground black pepper, 2 tablespoons of finely chopped fresh parsley, and 1 tablespoon of finely chopped fresh mint. Stir vigorously to combine.

3. 3

   Scrape the mixture onto a cutting board or into an 8-inch square baking dish lined with parchment paper. Smooth the surface with a damp spatula—the mixture should be about 0.5 inches thick. Let it cool to room temperature, about 15 minutes, until it firms up enough to cut.

4. 4

   Once set, cut the panelle into 2-inch squares or rectangles. You should get about 8–10 pieces. The exterior should be slightly firm but the interior still tender.

5. 5

   Pour 1 cup of vegetable oil into a deep 10-inch skillet and set over medium-high heat. Let it preheat for 2–3 minutes until the surface shimmers and a tiny piece of panelle sizzles immediately on contact—the oil should reach about 325–350°F on an instant-read thermometer.

6. 6

   Carefully slide 3–4 panelle pieces into the hot oil—avoid crowding the pan. Fry for 2–3 minutes per side, turning once, until both sides turn deep golden brown and crispy. The exterior should be crunchy and the interior still creamy. Use a slotted spoon to transfer them to a paper towel-lined plate. Season immediately with a light pinch of kosher salt. Repeat with remaining panelle pieces.

7. 7

   While the panelle finishes frying, slice the 2 soft white rolls in half horizontally. If desired, warm them lightly in a dry skillet over medium heat for 30 seconds per side—this makes them softer and easier to handle.

8. 8

   Lay out both rolls with the bottom half facing up. Layer 4–5 thin slices from the fresh tomato on each bottom half, season lightly with salt, and tuck 2 warm panelle pieces into each sandwich. Top with 2 fresh basil leaves per sandwich, then close with the top half of the roll. Serve immediately while the panelle is still hot and crispy.

Tools you’ll need

• medium saucepan
• whisk
• wooden spoon
• cutting board or 8-inch square baking dish
• parchment paper
• damp spatula
• deep 10-inch skillet
• instant-read thermometer
• slotted spoon
• paper towels
• knife

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