Discover Ilaria Bertinelli’s recipe to prepare the stuffed crispy terracotta pancakes and apple mayonnaise
- 250 g of water
- 125 g of chickpea flour
- 6 slices of NeroTrieste
- 1 Pink Lady apple
- 30 g grapeseed oil
- 1 heart of celery
- ½ lemon juice
- ½ teaspoon of ginger powder
- breadcrumbs, extra virgin olive oil, salt, black pepper
Prepare the mixture for the panelle. Put 250 g of water on the stove and when it reaches the boiling point, add a pinch of coarse salt, remove it from the heat and pour the chickpea flour mixing through a whisk so that it doesn’t form any lumps. Put back the mixture to heat and allow it to simmer for about 30 minutes. Cover a baking tray with a sheet of parchment paper and pour over the chickpea flour polenta pulling it with a spatula to a thickness of about 1 cm. Allow it to cool down.
In the meantime, prepare the apple mayonnaise of my friend Chef Morena Maci … even if mine it’s a simplified version! Peel the apple, cut it into cubes and cook it in a closed container (not hermetically) in the microwave (it takes me about 15 minutes at medium power). Allow the apple to cool down completely, then put it in a tight and high container, add the lemon juice, the ginger powder, a pinch of salt and blend it all with an immersion blender, adding some grapeseed oil so as to form a consistency similar to mayonnaise. Keep aside.
With a 5 cm diameter circular biscuit mold, cut the chickpea polenta disks. Brush them with extra virgin olive oil, cover them well with some breadcrumbs and brown them well in a non-stick pan with a little bit of oil. When the disks are crispy on both sides, lay them on a serving dish and assemble them. Place half a slice of NeroTrieste on each flute, add a tuft of apple mayonnaise with a pastry bag or a teaspoon and complete it all with a piece of celery and a pinch of black pepper.
Serve these snacks warmly.