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Pane e panelle
1 h active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 486
  • Fat about 14g
  • Carbohydrates about 69g
  • Protein about 19g
This is needed
This is needed for 4 people
Dough
  • 200 g white flour
  • 0.5 tsp salt
  • 1.25 dl water
  • 1 tsp dry yeast
  • 1 tbsp water
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp sesame seeds
Panelle
  • 250 g chickpea flour
  • 7.5 dl water
  • a little pepper
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 tsp salt
To deep fry
  • oil for deep-frying
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And that's how it's done
And that's how it's done
Dough
Mix the flour, yeast and salt. Combine the water, oil and honey, add to the mixture, knead for approx. 10 mins. using the dough hook on a food processor. Cover the dough and leave to rise for approx. 1 hr. Divide the dough into 12 portions, shape into balls and place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Brush with water, sprinkle with sesame seeds.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
Panelle
Add the chickpea flour and water to the pan, season with salt, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Mix in the parsley. Spread thinly (approx. 4 mm) on a baking tray, leave to cool. Cut into triangles.
To deep fry
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep fry the panelle in batches for approx. 4 mins. each, remove with a slotted spoon, drain on kitchen paper.
Aperitif
Halve the bread rolls, fill with the panelle, serve.