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Panissa ligure with summer side dish


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For 4-6 people

For the panissa
250 g of flour
1 liter of water
herbs (optional)

For the side dish
ripe tomatoes in season
1 red onion
extra virgin olive oil
basil and/or oregano


Prepare the polenta panissa, blurring the chickpea flour in cold salted water and bring it all to a boil.
From the moment a boil cook until it comes off the wall of the pot.
Pour into a large baking pan previously greased with oil and flatten with the back of a spoon, then leave to cool.
When is cold cut into large squares and serve with the tomato-based contour reduced into small cubes sliced onion and seasoned with olive oil, salt and herbs.
For a dish even tastier (but also much more caloric!) fry on all sides the dice by panissa, using a good olive oil ... and Bon Appetit!

To prepare this panissa, as well as a Traditional polenta faultless, requiring at least 40 minutes baking in a copper pot and be stirred continuously does not form lumps, recommend the use of the electric pot for polenta.

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(Thanks to Angela Verduci)

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