Ligurian Panissa

Ligurian Panissa is a traditional dish of Genoese cuisine, very similar to the better-known farinata, but it differs in the addition of beans and sausage. Here’s how to prepare it:

Ingredients

• 250 g of chickpea flour
• 1 L of water
• 50 ml of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• 1 clove of garlic
• 1 small onion
• 200 g of pre-boiled borlotti beans
• 200 g of sausage

Preparation

1. In a large bowl, sift the chickpea flour and gradually add water, stirring with a whisk to avoid the formation of lumps. The consistency should be similar to that of a batter.
2. Add half of the extra virgin olive oil, salt and pepper to taste, then let the batter rest for about 4 hours, covering it with a clean cloth.
3. After the resting time, finely chop the garlic and onion and sauté them in a pan with a drizzle of oil.
4. Cut the sausage into pieces and add it to the sauté, browning it well.
5. Incorporate the boiled beans into the sausage sauté and let it flavor for a few minutes.
6. Spread this mixture on the bottom of a baking dish greased with the remaining oil.
7. Gently pour the chickpea batter over the sauté with beans and sausage.
8. Bake in a preheated oven at 220°C for about 20-30 minutes or until the surface of the panissa is golden and crispy.
9. Once ready, let it cool slightly and then cut it into squares.

Curiosity

Panissa is a very ancient dish, with its roots in the humble Ligurian cuisine. Originally, it was cooked in terracotta “testi” and represented a nutritious meal for workers and fishermen. Today it is considered a delicacy of Ligurian cuisine and is served as an appetizer or a main dish.

It is important not to confuse Ligurian Panissa with Panissa Vercellese, a completely different dish typical of Piedmont, made of rice and beans.