the appetizer:

Explore regional Italian recipes in Italia by Antonio Carluccio, including Chickpea Fritters (Panelle con Frittella); Giant Ravioli with Pecorino and Honey (Sebadas); and Eel Baked with Bay Leaves (Bisato sul' Ara).



Chickpea Fritters

Chickpea Fritters
Panelle con Frittella


Serves 4

Panelle are a specialty of Palermo, where the fritters are often eaten in a panino (roll). Here they are served with a fresh vegetable stew, comprising artichokes, peas, and fava beans-the perfect Sicilian complement. When fresh peas and fava beans are not in season, you can use frozen ones.


  • Generous 2 cups (300 g) chickpea flour
  • 1 tsp anise
  • Salt and pepper
  • 3 tbsp coarsely chopped parsley
  • olive oil for frying


  • 4 tbsp olive oil
  • 7 oz (200 g) onions, finely sliced
  • 10 oz (300 g) young and tender artichoke hearts, halved
  • 1-3/4 cups (275 g) podded tender garden peas
  • 2 cups (300 g) podded fava beans
  • 3 tbsp chopped Italian parsley
  • 1 tbsp salted capers, rinsed

To make the panelle, in a pan, mix the chickpea flour with the anise, some salt and pepper, and 2 cups (500 ml) water until smooth. Slowly bring to a boil, stirring, and cook, stirring, for 8 to 10 minutes until the mixture thickens, then mix in the parsley. Pour onto an oiled baking sheet or marble surface and flatten to a 1/2 inch (1 cm) thickness. Leave until cool and set.

In the meantime, prepare the frittella. Heat the olive oil in a large pan and fry the onions until soft. Add the artichoke hearts, peas, fava beans, and about 1/3 cup (100 ml) water. Cover and cook for 15 to 20 minutes until all the vegetables are soft. Add the parsley and capers, and season with salt and pepper to taste.

Cut the set chickpea mixture into circles or diamonds and pan-fry in olive oil until golden on each side. Drain on paper towels, then serve the fritters with the vegetable stew.

  • from:
  • by Antonio Carluccio
  • Quadrille Publishing
  • $35.95; Hardcover: 256 pages
  • ISBN-10: 1844004252
  • ISBN-13: 978-1844004256
  • Recipe reprinted by permission.

Buy Italia




More about Italy and Italian cuisine.

Cookbook Profile Archive

Kitchen Gypsy


This page created October 2008

The Global Gourmet
The Global Gourmet®
Main Page


Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toys Catnip Toys

Kitchen & Home