Panelle With Lemon Peppered Almonds
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Panelle With Lemon Peppered Almonds
  Lemon    Almonds  
Last updated 6/12/2012 12:47:38 AM. Recipe ID 8432. Report a problem with this recipe.
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      Title: Panelle with lemon peppered almonds
 Categories: New, Text, Import
      Yield: 1 Servings
 
 
        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
  
  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
  
  




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Recipe ID 8432 (Apr 03, 2005)

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