Home Uncategorized Pane e Panelle by Steven Yarchyk and Daniela Vitale – Chicago magazine

Pane e Panelle by Steven Yarchyk and Daniela Vitale – Chicago magazine

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XFrom, crunchy, a little greasy, and easy to eat on the go, pane e panelle – it’s all that should be a great street food – no wonder the chickpea tortilla sandwich has been feeding Sicilians since the ninth century. Stephen Jarchik and Daniela Vitale from the Sicilian street company Sfera, a favorite of the farmers’ market planned for spring in Edgewater, give the esteemed sandwich (which will be on the menu) a uniquely modern look. bright salty lemon-caper “aioli” made from cashews, so it is suitable for vegans.

Pane e Panelle by Stephen Yarchyk and Daniela Vitale

Makes:6 sandwiches
Active time:1 hour
Total time:2 hours
Special equipment:Thermometer for instant reading, 1-quart capacity

1 cup Raw cashews
Peel and juice of 1 lemon
1 Garlic clove, grated
1½ tsp Agave nectar
3¼ tsp Kosher salt Diamond Crystal, plus another to taste, is divided
¼ glasses plus 1 tbsp. Extra Virgin Olive Oil, separated
2½ cups Chickpea flour (like Bob’s Red Mill brand)
3 tbsp. Finely chopped fresh parsley
3 cups Vegetable oil
¼ glasses Dry the capers, rinse and chop finely
6 Buns for sesame sandwiches, cut
Roasted red peppers and lemon slices to serve

1. Place the cashews in a blender and beat several times to chop. Add ¾ glasses of water, lemon zest and juice, garlic, agave and 1¼ teaspoon of salt. Stir to combine, about 10 seconds. Let the aioli rest for 20 minutes, then stir on high heat until smooth, about 3 minutes. Pour the aioli into a medium bowl, cover and refrigerate until thickened, about 1 hour.

2. Meanwhile, pour the container of deli 1 tablespoon of olive oil. Mix 3½ cups of cold water, chickpea flour and 2 teaspoons of salt in a large heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until very thick, 10 to 12 minutes. Reduce heat to medium and cook for 5 minutes, stirring constantly with a wooden spoon. Remove from the heat, stir in the parsley and place the dough in the prepared container. Cover with a lid, pressing the dough to thicken it, and cool to a solid state, about 1 hour.

3. Preheat the vegetable oil to 350 degrees in a large saucepan with a thick bottom and cover the tin with paper towels. Place the dough and cut into 12 circles with a serrated knife. Fry three circles at a time, turning once, until crispy, about 6 minutes. Transfer the tortillas to a prepared baking sheet and sprinkle with salt.

4. Complete the aioles by stirring in the remaining olive oil and capers. Try it, then add salt or lemon juice to taste.

5. To assemble the sandwiches, spread the top and bottom aioli buns. Cover each bun with two tortillas and a slice of roasted red pepper. Serve immediately, along with lemon slices to squeeze on top.

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