Panelle (Sicilian Chickpea Fritters) with Ricotta and Anchovies

Sicily has been of great interest to intrepid Muslims since the mid-7th century, a fact which has deeply influenced the island’s food culture. Panelle, an Italian staple whose preparation was born out of scarcity, proves an exceptional example of how the simplest things sometimes gift the best results. This recipe includes a step-by-step guide to making ricotta, since cheese was a vital part of the Sicilian diet. 

Panelle (Sicilian Chickpea Fritters) with Ricotta and Anchovies Recipe

INGREDIENTS

For the ricotta:

500 g (17.64 oz) whole milk
150 g lemon juice (2 lemons)
Salt

For the panelle:

150 g (5.29 oz) garbanzo bean flour
450 g (15.87oz) water
1 tbspfFinely chopped parsley
1 tsp salt

To season and serve the Panelle and Ricotta:

1 tbsp extra-virgin olive oil
Salt to taste
1 tsp lemon juice
1 tsp za’atar
Anchovy fillets in olive oil

INSTRUCTIONS

1. Begin by making the ricotta. Pour the milk into a heavy sauce pan and warm it gently to 185 degrees over medium-low heat keeping track of the temperature with a digital thermometer.
2. Once the temperature reaches 185 degrees, turn off the heat and add the lemon juice, stirring gently for a few seconds.
3. Cover with a lid and remove from the stove. Let it sit covered for 20 minutes and allow the curds to set, then gently ladle the curds into a cheesecloth and set into a colander.
4. Let the ricotta drain for a few minutes then season to taste with fine salt.
5. Enjoy while warm, or place in the refrigerator in an airtight container for later use.
   For the panelle, simply add all the ingredients to a medium-size pot and gently bring to a simmer.
6. Whisk the mixture constantly until you reach a smooth and thick consistency. You can tell it’s ready when the mixture pulls away from the sides of the pan. This will take about 5 minutes on medium low heat.
7. Line a shallow pan with parchment paper and pour the mixture in it. Cover with plastic wrap and let cool in the refrigerator.
8. Once set you may cut the panelle in squares or triangles and fry them in a pan in abundant olive oil on both sides until golden brown and crispy.
9. Season the ricotta with extra virgin, salt, lemon juice and za’atar.
10. Serve the panelle warm with a dollop of seasoned ricotta and anchovy fillets.

Wine Pairing: Indigenous Red Varietal, Caruso e Minini Terre Siciliane Perricone Naturalmente Bio from Tina’s Bottle Shop.

Daniele Brenci and Sarah Shaffer

The red grape has origins dating back to Greek colonization of the island during the 8th century BC. Perricone possesses complex aromas of red ripe fruit and spices, with flavors of blackberry and black fruits, which provide a beautiful contrast with the delicate flavors of ricotta and anchovies. 

Recipe by Daniele Brenci / Wine pairings by Sarah Shaffer / Photography by Chrissie Knudsen / Styling by Anna Franklin

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