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Ingredients for 4 people
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- fava beans soaked in water overnight boiled and peeled
- Water as needed
- Salt to taste
- 1/2 onion sliced thick
- Wild fennel
- Extra virgin olive oil as needed
- Frying oil as needed
- Hot red pepper to taste (optional)
Le Ricette
Panelle (Fava Bean Fritters)
di Academia Barilla
PREPARATION TIME
155 min
155 min
DIFFICULTY
Medium
Medium
TYPE
Appetizer
Appetizer
Tags
Ingredients for 4 people
fava beans soaked in water overnight boiled and peeled
Water as needed
Salt to taste
1/2 onion sliced thick
Wild fennel
Extra virgin olive oil as needed
Frying oil as needed
Hot red pepper to taste (optional)
Ingredients
Fontina DOP
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Preparation 150 minutes preparation + 5 minutes cooking
Soak dried peeled fava beans overnight. Cook in boiling salted water with onion, sliced thick, and wild fennel for at least 2 - 3 hours, until the fava beans are reduced to a pulp.
Strain through a sieve and turn out the thick mixture onto a greased marble or steel surface. Roll out evenly with a pin to 1-inch-thick and allow to cool.
Cut into strips (panelle) and fry in hot oil (check oil temperature with a piece of dough), turning until evenly golden. Serve hot. Sprinkle with hot red pepper (optional).
Prodotti tipici (1)
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