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1
In a 2-quart saucepan, dissolve the chickpea flour in water.
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2
Using a wooden spoon, mix in the salt and parsley.
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3
Place the saucepan over medium heat and continue mixing until ingredients combine to form a thick paste.
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4
Remove the pan from the heat and allow the dough to cool.
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5
Fill a deep pot no more than halfway with extra-virgin olive oil.
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6
Heat oil over medium-high heat until it reaches a temperature of 350 degrees F. The oil should remain at or around this temperature throughout the cooking process.
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7
Using your palms, shape the chickpea flour dough into oval-shaped fritters, about 2 inches in length.
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8
Working in batches of 6, fry the fritters until golden brown.
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9
Use a slotted spoon or spider to gently drop the fritters into the water, being careful not to splatter the hot oil.
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10
Using the same spoon or spider, remove the finished fritters to a serving plate.
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11
Repeat process until all the panelle are cooked.
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12
Sprinkle with grated ricotta salata and warm basic tomato sauce on the side.
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13
1/4 cup extra-virgin olive oil
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14
1 Spanish onion, 1/4-inch dice
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15
4 garlic cloves, peeled and thinly sliced
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16
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
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17
1/2 medium carrot, finely grated
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18
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
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19
Salt
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20
In a 3-quart saucepan, heat the olive oil over medium heat.
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21
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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22
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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23
Add the tomatoes and juice and bring to a boil, stirring often.
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24
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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25
Season with salt and serve.
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26
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
