In the bustling city of Palermo, culinary culture meets street traditions, giving birth to unique delights. Among them, the standout is the Chickpea Polenta with Palermo Frittola, a delightful way to savor frittola, an iconic street specialty embodying the authentic culinary spirit of the regional capital.
Frittola, made from bits of meat, cartilage, and crispy parts, is fried in lard and enriched with spices like bay leaves, saffron, and pepper. The markets in Palermo like Vuccirìa and Ballarò are the birthplaces of this delight. Kept warm in a woven basket, frittola is a star of Palermo’s streets.
Belonging to the ‘street food’ tradition, frittola is sold on the streets, often enjoyed with plenty of lemon juice to balance its richness. It’s perfect alone or as a sandwich filling.
In this recipe, the frittola harmoniously joins forces with chickpea polenta, creating a blend of flavors and tradition.
Servings and Prep Times
- Servings: 4 people
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional values per serving of Chickpea Polenta with Palermo Frittola
- Calories: 400-500 kcal
- Proteins: 20-25 g
- Fat: 20-25 g
- Carbohydrates: 30-40 g
- Fiber: 5-8 g
Ingredients
- 600 g chickpea flour
- 300 g Palermo frittola
- chopped parsley
- chili flakes
- salt
Directions
- In a large pan, sauté the frittola with parsley and half a chopped chili pepper.
- Bring water to a boil in a pot with a pinch of salt, considering the frittola is naturally seasoned.
- Make chickpea polenta and season with the frittola.
- Serve the dish piping hot for a delightful treat.
Wine Pairing
If you’re preparing Chickpea Polenta with Palermo Frittola, you should definitely consider enjoying it with a glass of Delia Nivolelli Merlot Riserva.
This still wine boasts an intense ruby color that mellows into orange hues over time, creating a visually captivating combination.
Its dry and pleasant aroma and flavor blend seamlessly with the authentic Sicilian tastes, contributing to an unforgettable culinary experience.
Be sure to serve it at the ideal temperature, between 16°C and 18°C (60°F), to allow the wine to fully express its complexity and refinement, which beautifully complement this delicious dish.
How to store Chickpea Polenta with Palermo Frittola
- Cooling before storage: Before storing Chickpea Polenta, make sure it has completely cooled down to room temperature. This will prevent condensation from forming inside the storage container and help maintain its texture.
- Refrigeration storage: If you have leftover Chickpea Polenta, you can store it in the refrigerator. Place the polenta in an airtight container or cover it with plastic wrap. Store it in the coldest part of the refrigerator and consume it within 2-3 days of preparation.
- Storing unused Frittola: If you have leftover Frittola, you can store it in a separate airtight container in the refrigerator for up to 2-3 days. You can reheat the Frittola in a pan or in the oven before serving it again.
Your Culinary Adventure with Sicilian Recipes: Chickpea Polenta with Palermo Frittola
Chickpea Polenta with Palermo Frittola is an ode to Sicilian culinary tradition. The blend of unique tastes and the fusion of frittola and chickpea polenta create a dish that evokes the essence of Palermo’s streets and the warmth of its culinary traditions.
If you’re a fan of authentic flavors and the vibrant soul of Palermo, this recipe is a must-try.
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