Ingredients
PANELLE
- 1 1/3 cups chickpea flour (5 ounces)
- 2 cups water
- 1/2 teaspoon salt
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more for frying
- 3 tablespoons snipped chives
- 1 1/2 tablespoons minced flat-leaf parsley
- 1 teaspoon minced rosemary
- 3/4 cup crumbled fresh goat cheese
SALSA RUSTICA
- 1 3/4 pounds tomatoes, halved crosswise and seeded
- 1 small red onion, quartered
- 1 poblano chile, quartered
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons capers, chopped
- 2 tablespoons chopped oil-cured black olives
- 4 anchovy fillets, minced
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons shredded basil leaves
- Salt and freshly ground pepper
Description
Food & Wine
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