Panelle with lemon peppered almonds

Yield: 1 Servings

Ingredients:

1 c chick pea flour
1 ts salt
1 bn Italian parsley finely : chopped -- to yield 1/4 cup
1/2 c sliced almonds
2 TB black pepper freshly : ground
2 lemons

Instructions:

zest finely chopped : Oil for frying In a 4- to 6-quart saucepan dissolve chick pea flour and salt in 3 cups cold water. Cook over medium high heat stirring constantly until consistency resembles cream of wheat about 20 minutes. Stir in chopped parsley and spread mixture onto a cookie sheet fattening until about 1/2-inch thick and allow to cool. Using a water glass cut into 2-1/2-inch rounds and set aside. In a 12- to 14-inch saute pan heat almonds black pepper sea salt and lemon zest over medium high heat and cook 3 to 4 minutes stirring constantly until lightly toasted and infused with lemon fragrance. Set aside. Heat inches of cooking oil in a tall frying pan to 375 degrees F. Fry chick pea disks 4 to 5 at a time until golden brown about 30 to 45 seconds. Drain on paper towels and sprinkle with almond mixture and serve just warm. Yield: 6 servings Recipe By : Molto Mario Date: Sat 2 Nov 1996 09:45:52 ~0500 (E