Panissa is a simple, hearty Italian dish of cooked chickpea flour that can be served soft or crisped for snacks, reflecting Ligurian and Piedmontese tradition.
*Panissa Ligure* is the ultimate expression of Genoese street food—a simple, gluten-free delicacy made from chickpea flour, water, and salt. Similar to *Farinata* but prepared differently, the chickpea batter is cooked like polenta, poured into a block, allowed to set completely, and then cut into thick sticks or cubes before being *deep-fried* until golden and incredibly crisp. The result is a savory, nutty fry with a soft interior, perfect served hot with just a sprinkle of salt and freshly ground black pepper.
📜 History: The Street Food of Genoa
Panissa, like its close relative Farinata (a thin chickpea pancake), has ancient roots in Liguria and the neighboring regions of Provence (where it is known as *panisse*). Chickpea flour was historically a staple in port cities like Genoa, serving as an affordable and highly nutritious base for simple meals. Panissa Ligure became a classic 'zero-waste' preparation, transforming the chickpea base into a fry that could be enjoyed hot, wrapped in paper, and served quickly as inexpensive street food in the alleyways (*carruggi*) of Genoa.
*Note on Regional Variations:* Be aware that in Piedmont, particularly the Vercelli area, *Panissa* refers to a hearty risotto-style dish made with rice, Borlotti beans, and cured pork.
🥣 Ingredients: Simplicity Defined
The beauty of Panissa is its minimalist ingredient list:
*Chickpea Flour (*Farina di Ceci*):* This is the core ingredient. It must be fresh and finely ground for the smoothest batter.
*Water:* Simple tap water is all that is required for hydration.
*Salt:* Essential for flavor, often added in generous quantities.
*Oil for Frying:* A neutral, high smoke point oil (like peanut or vegetable) is best for deep frying, though Ligurian purists might use olive oil.
*Serving:* Traditionally dressed only with fresh black pepper and sometimes a few drops of *lemon juice*.
Image 1: The batter must be cooked down slowly over heat until it reaches the consistency of a thick, smooth polenta.
🔪 The Technique: Cooking, Setting, and Frying
Step 1: Preparing the Batter
Whisk the chickpea flour and cold water vigorously in a heavy-bottomed pot until completely smooth and lump-free. Add the salt.
Place the pot over medium-high heat. You must *stir the mixture constantly* as it heats up, or it will quickly stick to the bottom and form lumps.
Continue cooking for about 15–20 minutes after it starts to bubble, until the mixture becomes very thick and pulls away from the sides of the pan (the consistency of a very stiff polenta).
Step 2: Setting the Block
Immediately pour the hot chickpea mixture into a lightly oiled, shallow baking pan or loaf tin.
Smooth the top quickly with a spatula. The final layer should be about *1 inch thick*.
Allow the block to cool to room temperature, then cover it and *refrigerate for at least 3 hours* (or preferably overnight) until it is completely firm and solid.
Image 2: Cooling the mixture completely is essential to ensure clean, firm slices for frying.
Step 3: Cutting and Frying
Once firm, turn the block out onto a cutting board. Cut it into sticks or cubes about *1 inch thick and 3–4 inches long*.
Heat the frying oil to *350–375°F (175–190°C)*.
Fry the Panissa sticks in small batches until they are deeply golden brown and have a crisp crust (about 3–5 minutes).
Remove the sticks to a paper towel-lined plate and season generously with salt and pepper immediately.
Image 3: Frying the set chickpea blocks quickly yields a delicious contrast between the crunchy exterior and the creamy interior.
Step 4: Serving
Panissa must be served immediately while the outside is still hot and crisp.
💡 Troubleshooting & Chef's Notes
The main challenge is achieving a smooth batter and a firm block:
Issue
Cause
Solution/Tip
*Batter is lumpy/clumpy.*
Did not whisk the flour into the cold water thoroughly before heating, or cooked too fast.
Whisk vigorously until smooth before applying heat. If lumps form, try forcing the finished mixture through a coarse sieve before pouring into the pan.
*Sticks are too soft/fall apart when frying.*
Not cooked long enough, or not chilled long enough.
The batter must be cooked until very stiff. Ensure the block is chilled overnight to maximize firmness.
*Panissa is greasy.*
Oil temperature was too low.
Ensure the oil is hot enough (350–375°F). Frying quickly at high heat prevents excessive oil absorption.
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1cupDried Borlotti beans(soaked overnight and drained)
4ozPancetta(diced)
1Onion (medium)(finely chopped)
1/2cupRed Wine
3tbspExtra-Virgin Olive oil
Salt and Pepper(to taste)
Method
Cook the soaked and drained Borlotti beans in a pot of boiling water until tender. Drain and set aside.
In a separate pot, cook the rice in salted water until ‘al dente.’ Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the diced Pancetta and cook until crispy.
Add the finely chopped onion to the pan and sauté until translucent.
Stir in the cooked Borlotti beans and cooked rice, mixing well to combine.
Pour in the red wine and cook until it evaporates.
Season with salt and pepper to taste.
Serve the Panissa as a flavorful and comforting rice and bean dish, drizzled with a little extra-virgin olive oil.
Notes
Some interesting facts: – Origin: Piedmont and Lombardy – Panissa is a regional variation of Risotto made with Vialone Nano rice, Borlotti beans, Pancetta, onions, and red wine. It is often served with a drizzle of extra-virgin olive oil.
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