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Ingredients:
1 pound (450 g) chickpea flour
Olive Oil
Freshly squeezed lemon juice
Salt and freshly ground black pepper
Preparation
Heat one and a half quarts (1.5 l) of water. When it reaches a boil remove it from the fire and sift in the flour, stirring constantly to keep lumps from forming. The resulting polenta should be smooth and not overly thick. Return the pot to the fire and cook the panissa for about an hour and 20 minutes, stirring constantly; should it dry out too much while it's cooking stir in more boiling water. If you have a polenta pot with a mechanical stirrer, the cooking will be much easier. Once it's done, divvy it out into bowls, and serve it with salt, pepper, and cruets of olive oil and lemon juice, which your diners will use to season their panissa to taste. Mr. Pradelli notes that in the Savona area people customarily split slices of focaccia and fill them with panissa to make panissa sandwiches; he says that such a sandwich is a one-course meal and requires a good glass of wine to wash it down.