Panelle

Preparation steps

1. Pour the water and the olive oil into the saucepan, and gradually whisk in the chickpea flour until smooth.
2. Add 1 salt spoon, set over medium heat and whisk constantly as the batter slowly heats; it will thicken and eventually steam but does not need to boil. Cook and keep whisking, scraping the bottom and sides of the pan frequently, until the mixture is quite stiff and starts to pull away from the sides. Add parsley and black pepper and remove from heat.
3. Take the mixture and extend it with a spoon on a humid marble table or on 2 humid dinner plates. Extend the mixture with a palette knife (6 mm). Turn the batter and spread it quickly with the spatula, before cooking .
4. When the batter will be fresh, use spatula or knife to separate it from table or plates.
5. Cut pieces with a sharp knife, in whatever size or shape you like and in the amount you need and pour enough olive oil into the heavy skillet.
6. Fry the panelle, when olive oil is too hot (15-20 minutes)  set over medium heat. Fry until the underside is crisp and golden, then flip them over and brown the second side.
7. Set the panelle on paper towels to drain and cool for a minute, but serve while they are still warm and add salt.