Panelle (aka Panella de Ceci or Farinata) is a savoury dish similar to polenta, but made with chickpea flour. Once set, it is cut into wedges and fried until crispy on the outside and creamy in the middle — a popular street food in Palermo, Sicily.
Emily serves her panelle wedges with a white wine-shiitake sauce alongside caramelized red cabbage and a rainbow carrot salad with toasted peanuts and sesame seeds.
$12 (tax-in)
(Vegan, GF)
Pay What You Can after 7:30
Fresh City Farms CSA box pickup 5-8pm
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Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop..
