The other day I was surfing the blogs of my friends to see what the have been up too, and I stumbled into a post by Barbara on panissa. I was immediately fascinated and decided to duplicate the dish and put my own twist on it.
Panissa is a chickpea puree of sort that can be spread in a thin layer and used as lasagne. As soon as I have seen chickpeas, I have started thinking that seafood would be an ideal complement. So off I went to buy seafood. And then I prepared my version of panissa.
It turns out pretty good. The layer of panissa is creamy and it molds perfectly into the luscious bechamel. The parsley gives it a fresh taste and the mushrooms and seafood make for a great flavor and texture combination.
#SundayPasta: Panissa with seafood
- 4 oz. chickpea flour
- 1 cup water
- 1 tbsp olive oil
- 1 cup seafood medley (clams, mussels, shrimp, scallops, calamari + fish scraps if you have them)
- 1 cup sliced mushrooms
- 1 cup homemade bechamel
- 1/4 cup soaked dried mushrooms
- minced parsley
- white wine
- Olive oil
- Combine the flour, olive oil and water wisking well to avoid lumps. Place in a no stick pot and cook for about 30 minutes, mixing often to prevent it from sticking to the pan.
- Pour the cooked panissa on a wooden board and smooth it out to a thin 1/2 inch layer. You can place a bit of saran paper on top of the panissa and use a rolling pin to smooth it out.
- Let the dough cool down.
- Cook the seafood in a bit of olive oil, adding a bit of wine half way through cooking. When cooked, drain the water and set apart.
- Cook the mushrooms in a bit of olive oil adding the seafood water as needed to stew the mushrooms. Salt to taste.
- Mix the cooked mushrooms and seafood and add the parsley.
- Assemble the lasagna. Place a layer of panissa on the bottom of an oven pan, add a bit more than 1/3 of the seafood and mushrooms and drizzle the bechamel on top of it. Layer with another layer of panissa and some more seafood, mushrooms and bechamel, finish with a layer of panissa and a bit of mushroom and seafood and bechamel.
- Cook in the oven at 375F for about 30 minutes. Broil for the last few minutes to get a nice crust.
- Serve hot.