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1
In a medium-size bowl combine the water and salt. Add the flour slowly, mixing well with a wooden spoon or a wire whisk after each addition to prevent lumps. When all the flour has been added, you should have a smooth batter.
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2
Pour the mixture into a medium-size saucepan and bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 12 to 15 minutes.
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3
As it cooks, the mixture will thicken considerably. If it thickens too much, however, and sticks heavily to the spoon or the whisk, add a bit of cool water. Just before removing it from the heat, stir in the parsley and parmigiano and mix energetically to incorporate. The mixture should have the consistencne of a medium-thick bechamel or a thick gravy.
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4
Pour the mixture onto a medium-size baking sheet. Wet a spatula (keep a small bowl of cold water next to you to dip the spatula) and quickly spread the msiture evenly to a thickness of about 1/4 inch. Refrigerate, uncovered, for several hours or overnight, until it is very firm. When you are ready to fry, cut it into 2-inch squares.
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5
Heat one inch of oil in a heavy, medium-size skillet over medium heat. When the oil is hot, fry the _panelle_ a few at a time until they are lightly golden on both sides, 3 to 4 minutes. Remove with a sloted spoon and drain on paper towels. Season with salt and serve while hot.
