INGREDIENTS

INSTRUCTIONS

AKA
INGREDIENTS
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.
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.
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.
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.
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.
From:  Trattoria Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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