The Organic Chickpea flour Molita a Pietra is obtained by the milling of selected Sicilian sultan chickpeas.The stone milling does not heat the product while preserving its aroma and flavors. characteristics: the characteristic aroma of chickpea flour is very accentuated, the grain size is larger than commercial flour (milled with cylinders), ocher yellow color with orange reflections. recommended for: Palermo's panelle, farinata, desserts, fried breading of vegetables, or fish.

Pack gr. 500

"Panelle Palermitane" RECIPE put in a pan cold water and add the flour through a sieve of chickpeas so as not to form lumps and turn with a ladle the quantity of water poured must be 3 times that of the flour, season with a pinch of salt, parsley, or other flavors; when the dough comes off the sides of the pan, it will be cooked; pour on a wooden surface and spread with a constant thickness of about 4 mm, let cool and then cut with a knife desired, it is advisable to let it rest in the fridge to thicken for 30 minutes; fry in extra virgin olive oil and enjoy your meal! we recommend the use of stone-ground wholemeal flours, in this way you will get flour rich in salts minerals and vitamins.