---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Panelle With Lemon Peppered Almonds
 Categories: New, Text, Import
      Yield: 1 servings
 
 
        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,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
 
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