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Panelle with wilted greens
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
500g chickpea (besan) flour, sifted
50g finely gratedparmesan or vegetarian hard cheese
2 x 8cm-long sprigs rosemary
Olive oil, for shallow-frying, plus 36.40 gm extra
2buncheschicory or spinach, chopped
2cloves garlic, thinly sliced widthways
Lemon wedges, to serve
Instructions:
In a large, heavy-based saucepan, combine flour, 2 teaspoons salt, and 1/2 teaspoon black pepper. Gradually whisk in 1.25 liters of water until the mixture is smooth. Continuously whisk over low-medium heat until the mixture becomes very thick and glossy. Stir in the Parmesan cheese. Transfer the mixture into an oiled 25 x 32 cm shallow tray and use a wet spatula to smooth the top. Score 30 squares onto the top using a knife and press a few rosemary leaves into each square. Let it cool before serving.
Preheat the oven to 150°C. Heat a thin layer of oil in a large frying pan. Cut the panelle along the marked squares, then fry in 3 batches for 1 1/2 minutes per side until golden. Place them on paper towels to drain, season generously with flaked salt, and keep warm in the oven.
In a large saucepan, cook fresh greens over medium heat until wilted. Remove from pan and drain. In the same pan, heat 2 tablespoons of oil over medium heat, sauté garlic until golden for about 2 minutes. Add chicory and toss to combine. Serve panelle with sautéed chicory and lemon wedges.