Panelle with lemon peppered almonds

Ingredients

Directions

1 c chick pea flour

1 ts salt

1 bn Italian parsley, finely

: chopped -- to yield ¼ cup ½ c sliced almonds

2 TB black pepper, freshly

: ground

: Oil for frying

In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in 3 cups cold water. Cook over medium high heat, stirring constantly until consistency resembles cream of wheat, about 20 minutes. Stir in chopped parsley and spread mixture onto a cookie sheet, fattening until about ½-inch thick and allow to cool. Using a water glass, cut into 2-½-inch rounds and set aside.

In a 12- to 14-inch saute pan, heat almonds, black pepper, sea salt and lemon zest over medium high heat and cook 3 to 4 minutes, stirring constantly, until lightly toasted and infused with lemon fragrance.

Set aside. Heat inches of cooking oil in a tall frying pan to 375 degrees F. Fry chick pea disks 4 to 5 at a time until golden brown, about 30 to 45 seconds. Drain on paper towels and sprinkle with almond mixture and serve just warm.

Yield: 6 servings

Recipe By : Molto Mario

~0500 (E