Daily Featured Recipe: Pizzeria Da Francesca

Grease a 30cm x 20cm oven tray.
 

To make the panelle, bring the water to the boil in a heavy-based pan. Remove from the heat and slowly pour in the chickpea flour, whisking all the time. Return to the stovetop over a low heat and cook for about 30-40 minutes, stirring contantly. It is ready when it is thick and the mixture starts to come away from the sides of the pan. Season with the salt and pepper.

 

Pour the mixture into the greased oven tray, spreading it out using a wet spatula. Allow to cool, then cut into squares the size of the slider buns. Split the slider buns in half vertically, giving you 12 pieces, and toast the cut side under a hot grill. Dollop a teaspoon of aioli onto each piece of toasted bread.

 

In a large frying pan over a medium heat, shallow-fry the panelle in the oil for about 3 minutes each side until golden and crispy. Drain on a paper towel, then put a piece on each bun half. Grate over some Parmesan, sprinkle with flaky sea salt, squeeze over lemon juice and enjoy while still hot.