The Sicily Cookbook by Cettina Vicenzino

Author:Cettina Vicenzino
Language: eng
Format: epub
ISBN: 9781465491107
Publisher: DK Publishing

White Sicilian focaccia

Grilled octopus with ricotta hummus, panelle, and lemon couscous

Polpo grigliato con crema di ceci, panelle, e couscous al limone

Serves 4

Prep 1 hr, plus soaking time; start the evening before

For the ricotta hummus

1 cup (250 g) yellow chickpeas

1/3 cup (80 g) black chickpeas

1 small carrot, chopped

2 pinches baking soda

2 tbsp extra-virgin olive oil

1 celery stick, finely chopped

1 bay leaf

sea salt and black pepper

1 level tsp curry powder

splash of lemon juice

31/2 oz (100 g) ricotta cheese

For the panelle

2/3 cup (60 g) chickpea flour

1/3 cup (40 g) “00” pasta flour, or all-purpose flour

finely grated zest of 1 organic lemon

2 cups (500 ml) neutral-flavored oil

For the couscous

3/4 cup (200 ml) vegetable stock

1 tbsp extra-virgin olive oil

1/2 cup (100 g) couscous

For the lemon sauce

1/2 cup (100 ml) freshly squeezed lemon juice

2 garlic cloves, finely chopped

handful each of mint and parsley or oregano leaves, roughly torn

finely grated zest of 1 organic lemon

1 lb 2 oz–1 lb 5 oz (500–600 g) cooked octopus tentacles

Separately soak the yellow and black chickpeas overnight. Once you are ready to cook, drain and rinse the yellow chickpeas, then put in a saucepan with 31/2 cups (1 liter) of water, the carrot, a pinch of baking soda, 1 tbsp of the olive oil, and celery. Cook over medium heat for up to 2 hours, until soft. Top up the water if needed. Drain, reserving 1/4 cup (50 ml) liquid.

Drain the black chickpeas, then cook for 45 minutes in 2 cups (500 ml) of water with the bay leaf and a pinch of baking soda, then drain.

Put the yellow chickpeas in a food processor or blender, reserving a handful to use as a garnish. Add the carrot, salt, pepper, 1 tbsp of the olive oil, the curry powder, and the lemon juice to the processor and blend to a purée. If necessary, add a bit of cooking liquid. Stir this creamy mixture into the ricotta, adjust the seasoning and lemon juice, and keep warm.

To make the panelle, knead both types of flour with 3 tbsp of lukewarm water, some salt, and the lemon zest until you have a firm, homogeneous dough. Cover and leave to rest for 30 minutes.

Fill a small, high-sided saucepan around three-quarters full with neutral oil and heat to 350°F (180°C). Hold a wooden skewer in the oil to test its temperature: when small bubbles form on it, the oil is hot enough.

Roll the dough out on a lightly floured work surface until it is about ¼ in (7 mm) thick, stamp out shapes, and fry these in batches in the hot oil until golden. Remove them with a slotted spoon and drain on paper towel. Season sparingly with salt and pepper, then set aside to keep warm.

For the couscous, bring the vegetable stock to a boil in a pan with the olive oil, remove from heat, and stir in the couscous. Season with pepper and leave the grains to swell for around 20 minutes, until the stock has been absorbed.

To make the lemon sauce, mix all the ingredients together, season to taste, and fold half of it into the couscous.

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