Recipe - Panelle With Lemon Peppered Almonds

1 cup Chick pea flour
1 teaspoon Salt
1 bn Italian parsley, finely
chopped; to yield One fourth cup
One half cup Sliced almonds
2 tablespoon Black pepper, freshly ground
2 Lemons,zest finely chopped
Oil for frying

In a 4 to 6quart 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
1/2inch thick and allow to cool. Using a water glass, cut into 21/2inch
rounds and set aside.

In a 12 to 14inch 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

Posted to MCRecipe Digest V1 #274

Date: Sat, 2 Nov 1996 09:45:52 0500 (EST)

From: Sue suechef@sover.net