Oven-baked panelle with lemon and parsley

Ingredients

For 1 serving

• Chickpea flour40 g
• Parsley5 g
• Extra virgin olive oil1 teaspoon
• Lemonto taste
• Saltto taste
• Black pepperto taste

Method

1. In a small pan, off the heat, gradually whisk the chickpea flour into the cold water (about three times its volume) with a pinch of salt until there are no lumps.
2. Wash and chop the parsley. Put the pan over a medium heat and cook for 8–10 minutes, stirring constantly, until the mixture is thick and pulls away from the sides; turn off the heat and stir in the parsley.
3. Oil a plate lightly, spread the mixture on it straight away in a layer about half a centimetre thick, smoothing it with a wet spatula, and leave to set for 15 minutes.
4. Meanwhile heat the oven to 220 °C (conventional) and line a baking tray with baking paper.
5. Cut the set mixture into rectangles, lay them on the tray, brush with the remaining oil and bake for 15 minutes, turning halfway, until golden and crisp at the edges.
6. Serve the panelle hot with lemon wedges and some black pepper.