Description
A simple but delicious Mediterranean appetizer.
Ingredients
Scale
For the ricotta:
- 500 g (17.64 oz) whole milk
- 150 g lemon juice (2 lemons)
- Salt
For the panelle:
- 150 g (5.29 oz) garbanzo bean flour
- 450 g (15.87oz) water
- 1 tbsp finely chopped parsley
- 1 tsp salt
To season and serve the panelle and ricotta:
- 1 tbsp extra-virgin olive oil
- Salt to taste
- 1 tsp lemon juice
- 1 tsp za’atar
- Anchovy fillets in olive oil
Instructions
- Begin by making the ricotta. Pour the milk into a heavy sauce pan and warm it gently to 185 degrees over medium-low heat keeping track of the temperature with a digital thermometer.
- Once the temperature reaches 185 degrees, turn off the heat and add the lemon juice, stirring gently for a few seconds.
- Cover with a lid and remove from the stove. Let it sit covered for 20 minutes and allow the curds to set, then gently ladle the curds into a cheesecloth and set into a colander.
- Let the ricotta drain for a few minutes then season to taste with fine salt.
- Enjoy while warm, or place in the refrigerator in an airtight container for later use.
For the panelle, simply add all the ingredients to a medium-size pot and gently bring to a simmer. - Whisk the mixture constantly until you reach a smooth and thick consistency. You can tell it’s ready when the mixture pulls away from the sides of the pan. This will take about 5 minutes on medium low heat.
- Line a shallow pan with parchment paper and pour the mixture in it. Cover with plastic wrap and let cool in the refrigerator.
- Once set you may cut the panelle in squares or triangles and fry them in a pan in abundant olive oil on both sides until golden brown and crispy.
- Season the ricotta with extra virgin, salt, lemon juice and za’atar.
- Serve the panelle warm with a dollop of seasoned ricotta and anchovy fillets.
