Dish

Panissa (Liguria)

Panissa is a hearty and flavorful dish that is perfect for a cold winter day. The chickpea flour gives it a nutty flavor and a creamy texture, while the tomato sauce adds a bright and tangy note. It is a great vegetarian option that is also gluten-free. To make panissa, chickpea flour is mixed with water and cooked over low heat until it thickens. It is then poured into a pan and allowed to cool. Once it has set, it is cut into slices and fried until crispy. The tomato sauce is made with fresh tomatoes, garlic, and olive oil, and is simmered until thick and flavorful. The panissa is served with the tomato sauce and a sprinkle of fresh herbs.

European cuisine› Mediterranean cuisine› Italian cuisine

Appetizer

Origins and history

Panissa is a traditional dish from the Liguria region of Italy, where it has been enjoyed for centuries. It was originally a peasant dish, made with simple ingredients that were readily available. Today, it is a popular dish in many Italian restaurants and is enjoyed by people all over the world.

Dietary considerations

Gluten-free, vegetarian, vegan

Variations

There are many variations of panissa, depending on the region and the cook. Some recipes call for the addition of other ingredients, such as onions, mushrooms, or cheese. Others use different herbs and spices to flavor the tomato sauce. Some cooks also like to serve panissa with a side of sautéed greens or roasted vegetables.

Presentation and garnishing

Panissa is typically served on a plate, with the tomato sauce spooned over the top. It can be garnished with fresh herbs, such as basil or parsley, and a drizzle of olive oil. The panissa itself can also be topped with grated Parmesan cheese or a sprinkle of red pepper flakes, depending on your taste.

Tips & Tricks

To make the panissa extra crispy, be sure to fry it in hot oil. You can also add a pinch of baking powder to the chickpea flour mixture to help it rise and become lighter.