Panissa (or Paniccia)

panissa (5)

This is one of those old recipes that were called “poor recipes”, but as all those recipes, poor or not, they are just as delicious as they are simple 🙂

And it couldn’t be more simple, basically 2 ingredients! It’s about like making a polenta, then to fry (but there is also who prefer to eat it without frying it, simply seasoned with extra virgin olive oil, salt, black pepper, lemon and maybe garlic).

Another important thing, chickpeas are not only a tasty ingredient, but it’s healthy too, like all the legumes.

It’s a dish that in my opinion it’s perfect as an aperitive, next to some good cheese and charcuterie 🙂

Detail: this is a traditional recipe of Liguria region, not to mistake with the Panissa of Vercelli, which is a completely different recipe with rice 🙂



  • 300 g of chickpeas flour
  • 1 liter of water
  • salt
  • freshly ground black pepper
  • fresh rosemary (optional)
  • oil to fry (I used peanuts oil)


  • Take a pot (perfect is a copper polenta pot) and heat the water, add also some salt.
  • When it almost starts boiling, set the heat a bit lower and add gradually the chickpeas flour, and while doing it you have to stir it fast using a hand whisker to avoid lumps. Add also the rosemary cut into small pieces, if you would like.
  • Then don’t do anything else, but keep stirring it regularly and often 🙂 for at least 1 hour.
  • Then pour it in a dip dish big enough to contain it all, and let it cool down completely.
  • After this time, cut it in cubes and they fry it in oil, at 175-180 °C, until crunchy and golden.
  • Season with some more salt and a generous amount of freshly ground black pepper. Eat as soon as possible 🙂


panissa (3)

panissa (2)


Products used:

Flour: organic chickpeas flour from Mulino Marino


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