Panissa e frisceu - È sempre mezzogiorno 17/11/2021

https://www.raiplay.it/programmi/esem... - Ivano Ricchebono prepares a Ligurian street food dish, panissa and frisceu. Ingredients: Panissa: 750 g chickpea flour, 1.75 l water, 31 g salt, 1.5 l frying oil. Frisceu: 4 green lettuce leaves, 1 spring onion, 400 g type 00 flour, 100 g warm water, 10 g brewer's yeast, 5 g salt, 1.5 l frying oil. Method: For the panissa, place the room temperature water in a bowl and slowly add the chickpea flour, stirring constantly with a whisk. Add the salt. Cover the batter and let it rest for a few hours, stirring occasionally. Transfer the mixture to a saucepan and, stirring, cook over low heat for about 1 hour, like polenta. Pour the resulting cream into a baking dish and let it cool. Once cool, unmold and cut into slices. Fry in hot, deep-frying oil until golden brown. For the frisceu, prepare the batter: in a bowl, dissolve the brewer's yeast in the water, then gradually add the flour and salt, mixing with your hands until smooth and free of lumps. Divide the batter into two bowls and add the finely chopped lettuce or spring onion to each. Cover the dough with plastic wrap and let it rest for at least 3 hours in a warm place. Drop spoonfuls of the risen dough into the hot, boiling oil and fry until golden brown.