Panelle with grilled Romano peppers, avocado and egg
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This impressive brunch dish by Genevieve Taylor sees layers of panelle (a Sicilian chickpea pancake), Romano peppers and avocado salsa come together to form a delightful stack, topped with an oozing fried egg. This recipe is taked from Charred by Genevieve Taylor (Hardie Grant, £16.99). Photography by Jason Ingram.
First published in 2019
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Panelle are crisp chickpea flour fritters from Sicily. Stacked with grilled peppers and avocado and topped with a fried egg, they make a perfect brunch dish. Make the batter the day before and chill it overnight so it’s an easy cook-and-assemble job the following morning.
Ingredients
Metric
Imperial
For the panelle
- 2 tbsp of olive oil, plus extra for frying
- 2 garlic cloves, crushed
- 2 tsp fennel seeds, crushed in a pestle and mortar
- 1 pinch of chilli flakes
- 750ml of water
- 250g of gram flour, sifted
- salt
- black pepper
To serve
- 3 romano peppers, sliced in half lengthways and deseeded, then cut in half crossways
- 1 tsp olive oil
- 3 avocados, large and ripe
- 1 handful of basil leaves, chopped
- 2 tbsp of balsamic vinegar
- 4 eggs
- olive oil, for shallow frying
SAVE RECIPE
Equipment
- Chargrill pan
Method
1
Set a heavy-based pan over a medium heat and add the oil,
garlic, fennel and chilli flakes. Fry for a minute or so, then pour
in the water and turn up the heat so it comes to a steady boil
2
Once boiling, reduce the heat to low and slowly pour in
the sifted gram flour, whisking constantly so it forms a smooth
paste. Stir constantly for a few minutes until the batter thickens
and starts to come away from the edges of the pan. Remove from
the heat and season well with salt and pepper
3
Take 2x30cm (12 inch) square baking trays and line each with
a sheet of clingfilm. Divide the batter between the trays and
spread it out as best you can
4
Top each with another sheet of
clingfilm and press onto the surface, smoothing and flattening
it with your hands so it forms a thin, even layer around 5mm
(¼ inch) thick. Set aside to cool, then transfer to the fridge to
chill completely (at least a few hours or overnight)
5
When you are ready to cook, fire up the barbecue ready for
direct grilling or set a griddle pan on the hob to heat up. Brush
the Romano peppers lightly with a little oil and set on the grill
or griddle. Cook for around 10–15 minutes, turning them over a
couple of times, until they are soft and charred in places
6
While the peppers are grilling, halve the avocados and scoop
out the flesh. Dice into 1–2cm (½–¾ inch) pieces, putting them
into a bowl as you go. Add most of the basil (reserving a little
to garnish), drizzle in the balsamic vinegar and season with salt
and pepper. Stir to mix, roughly crushing the avocado as you go.
Set a heavy-based frying pan on the hob or barbecue. Add about
3–5mm (1/8–¼ inch) of oil and leave to heat up until shimmering
hot
7
Take the trays of panelle and slice each into 8 pieces
8
Once the
oil is hot, fry the pieces of panelle in batches for about 2–3 minutes each
side, until crisp and golden; transfer them to a plate lined with
kitchen paper as you go. Cover with a few more sheets of kitchen
paper to keep the panelle warm while you cook the others
9
Once all the panelle are cooked, crack 4 eggs into the frying pan
and fry until they are cooked to your liking
10
To serve, build a stack on each of 4 warmed plates, alternating
layers of panelle with avocado and pepper and finishing with a
fried egg. Scatter over a little of the reserved basil and add a final
drizzle of balsamic. Eat immediately
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