| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chick pea flour |
| 1 |
ts |
Salt |
| 1 |
bn |
Italian parsley, finely chopped; to yield 1/4 cup |
| 1/2 |
c |
Sliced almonds |
| 2 |
tb |
Black pepper, freshly ground |
| 2 |
|
Lemons,zest finely chopped |
|
|
Oil for frying |
INSTRUCTIONS
In a 4- to 6-quart 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
1/2-inch thick and allow to cool. Using a water glass, cut into 2-1/2-inch
rounds and set aside.
In a 12- to 14-inch 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 MC-Recipe Digest V1 #274
Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST)
From: Sue <suechef@sover.net>
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