Profile

Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Chickpea Polenta with Palermo Frittola

Chickpea Polenta with Palermo Frittola

Discover the vibrant flavors of Chickpea Polenta with Palermo Frittola, a delightful fusion of street food tradition and culinary heritage.

Author: Nino Messina • Published on: February 8, 2012
Categories: Street food Main courses
Tags: flour palermo parsley salt
⏱️
Prep Time
15 minutes
🔥
Cook Time
30 minutes
👥
Servings
4 people
📊
Difficulty
Moderate
💰 £10-£12
🗓️ All year round
⭐ 4.7/5

🛒 Ingredients

  • ✓ 600 g chickpea flour
  • ✓ 300 g Palermo frittola
  • ✓ Chopped parsley
  • ✓ Chilli flakes
  • ✓ Salt

📊 Nutritional Information

Calories
400-500 kcal
Protein
20-25 g
Fat
20-25 g
Carbohydrates
30-40 g
Fiber
5-8 g

In the vibrant city of Palermo, where culinary traditions intertwine with street food culture, a truly unique delight emerges: Chickpea Polenta with Palermo Frittola. 
This dish, crafted by Nino Messina, encapsulates the essence of Sicilian street food. 
The tantalising aroma of frittola, made from succulent meat bits and crispy cartilage fried in lard, combined with chickpea polenta, creates a harmonious blend that is both rich and flavourful. 
The frittola, seasoned with bay leaves, saffron, and pepper, is a staple of Palermo’s bustling markets like Vuccirìa and Ballarò. It is best enjoyed with a squeeze of lemon juice, which cuts through the richness, making it perfect for a casual meal or a hearty sandwich. 
Ideal for any season, this dish pairs wonderfully with a glass of Sicilian wine, making it an irresistible choice for any occasion.

👨‍🍳 Preparation

  1. 1

    In a large pan, sauté the frittola with parsley and half a chopped chilli pepper.

  2. 2

    Bring water to a boil in a pot with a pinch of salt, considering the frittola is naturally seasoned.

  3. 3

    Make chickpea polenta and season with the frittola.

  4. 4

    Serve the dish piping hot for a delightful treat.

💡 Tips and Variations

For a lighter version, consider using olive oil instead of lard to sauté the frittola. If you prefer a spicier dish, add more chilli flakes. Experiment with different herbs like rosemary or thyme for additional flavour.

📦 Storage

  • • Cool the Chickpea Polenta completely to room temperature before storing to prevent condensation.
  • • Store leftover Chickpea Polenta in an airtight container in the refrigerator for up to 2-3 days.
  • • Store unused Frittola in a separate airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or oven before serving.

🍷 Pairing

For a truly Sicilian experience, pair this dish with a glass of Nero d’Avola or Cerasuolo di Vittoria, which complement the rich flavours of the frittola and the earthy notes of the chickpea polenta.

We hope you enjoy making and savouring this delightful Sicilian dish. Chickpea Polenta with Palermo Frittola is a wonderful way to experience the vibrant flavours of Palermo’s culinary heritage. Share your experience with friends and family and don’t forget to leave your thoughts in the comments!

Rate this recipe

Click or tap the stars to rate

Potrebbero interessarti anche: