If street food needs a flag, this would be the color of the panelle. It is a sort of savory pancakes made from chickpea flour, generally eaten on the street, inside a loaf wrapped in the mass paper. Cut into smaller shapes, they are part of the hot antipasti dishes that are served at the table, together with the crocché, potato croquettes also fried in a pan, also known as cazzilli.

Ingredients (doses for 4 people):

• 600 gr. chickpea flour
• olive oil
• sale
• chopped parsley.

Preparation:

Dissolve the flour in slightly salted water, adding some parsley (there is a variant in which some fennel seeds are added instead of parsley). Cook over low heat, mix with a spoon to obtain a lump-free and very soft dough. When the pasta is ready, remove it from the pot and place it in wooden molds, to which oil is added, reduce the pasta to a thickness of half a centimeter. Allow to cool and cut into a rectangular shape. Often the molds used by the panellari bear the initials of the same, to create customized panels. The cut fritters are fried in frying pans containing hot oil or lard. Once fried, they are put into the bread, adding salt, pepper and a few drops of lemon.

Cazzilli or Crocchè (from the French Croquettes)

Ingredients (doses for 4 people):

• 800 gr. potatoes
• 100 gr. grated Parmesan cheese
• 3 eggs
• 1 tablespoon of milk
• breadcrumbs
• extra virgin olive oil
• salt, pepper and nutmeg.

Preparation:

Peel the potatoes, boil in salted water and mash with a potato masher. Add 50 grams of grated Parmesan and two eggs to the mixture, a sprinkling of nutmeg and pepper, then mix. Beat the remaining egg with a tablespoon of milk in a separate dish and in another place the parmesan mixed with breadcrumbs. Manually create some cylindrical meatballs with the potato mixture, pass the potato balls first in the egg and milk dish, then in the breadcrumbs and parmesan. Fry the croquettes obtained in a pan with plenty of extra virgin olive oil.

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