#SundayPasta: Panissa with seafood

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

Yield: 3-4 servings

#SundayPasta: Panissa with seafood


  • 4 oz. chickpea flour
  • 1 cup water
  • 1 tbsp olive oil
  • Filling
  • 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
  • Salt


  1. 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.
  2. 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.
  3. Let the dough cool down.
  4. Filling:
  5. 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.
  6. Cook the mushrooms in a bit of olive oil adding the seafood water as needed to stew the mushrooms. Salt to taste.
  7. Mix the cooked mushrooms and seafood and add the parsley.
  8. 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.
  9. Cook in the oven at 375F for about 30 minutes. Broil for the last few minutes to get a nice crust.
  10. Serve hot.

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15 Responses to #SundayPasta: Panissa with seafood

  1. oh my gosh!!!!
    how did I miss this??? it has been a crazy week (if you read my last post you’ll know why) so I did not even see the pingback. I am soooo happy you tried this!
    and your version “mari e monti” it has a hint of genius, I tell you! I will have to redo the dish super-soon to try your amazing combination of flavors. brava!!!

  2. Liz says:

    What an elegant, gourmet lasagna!!! Beautifully done!

  3. I need to make this now. No cheese makes me happy!!!

  4. WOOOW Pola! Thisi is the best recipe that I have never seen! Really brilliant! You’re a genius 🙂

  5. Wow I really want to try this now! But am I blind or did I miss the chickpeas in the ingredients list? :S

  6. Ramona says:

    Love seafood and this looks amazing. 🙂

  7. I’ve never heard of this before but it sounds wonderful! It’s loaded with delicious ingredients, yum!

  8. L’hai provata anche tu. 🙂
    Buona con i funghi. Un saluto.

  9. Doesn’t this look incredible? Not long ago I made farinata di ceci, which sounds very similar to panissa (only baked) and the flavor was wonderful just on its own. So I can well imagine how wonderful this must taste. I happen to have chickpea flour on hand, so….

  10. Usually this kind of dish is veggies or chicken… but I DO love your seafood version!!! It’s a wonderful comfort dish!

  11. CJ says:

    A wonderful dish, delicious!

  12. Daniela says:

    Deliziosa la tua versione. Un abbraccio, buona settimana Daniela.

  13. Delishhh says:

    OMG looks soo good. Great idea!

  14. Very creamy…looks absolutely delicious!

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