Panelle with Ricotta and Oil-Cured Black Olives

Name: Panelle with Ricotta and Oil-Cured Black Olives
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 36
Cuisine: Global
Ingredients: 118 milliliters canned chickpeas, drained and coarsely mashed; 355 milliliters chickpea flour; 59 milliliters chopped fresh flat-leaf parsley, plus more parsley leaves for serving; 237 milliliters fresh ricotta; 36 servings Kosher salt; 59 milliliters oil-cured black olives, coarsely chopped; 36 servings Vegetable oil, for frying

Panelle with Ricottan and Oil-Cured Black Olives is a hor d'oeuvre that serves 36. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 60 calories, 2g of protein, and 4g of fat. This recipe from Foodnetwork requires oil-cured olives, vegetable oil, kosher salt, and ricotta. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Users who liked this recipe also liked Arugulan and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata, Fettucine With Oil Cured Olives, Tomatoes, And Goat Cheese, and Roasted Carrots & Shallots With Oil-cured Olives & Gremolata.

Instructions

Whisk the flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan, and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight.

Ingredients you will need

Chickpeas

All Purpose Flour

Water

Salt

Equipment you will use

Baking Sheet

Sauce Pan

Whisk

Frying Pan

Fill a small skillet with 1-inch oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate to drain.

Equipment you will use

Paper Towels

Stir 1/4 cup chopped parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf, and a sprinkle of salt.

Ingredients you will need

Parsley

Ricotta Cheese

Olives

Salt

Equipment

Ingredients

Servings:

118milliliters

canned chickpeas, drained and coarsely mashed 355milliliters

chickpea flour 59milliliters

chopped fresh flat-leaf parsley, plus more parsley leaves for serving 237milliliters

fresh ricotta 36servings

Kosher salt 59milliliters

oil-cured black olives, coarsely chopped 36servings

Vegetable oil, for frying

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Avinyo Cava Brut Reserva. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.