Panelle with Lemon Peppered Almonds

1 ts salt

1 bn Italian parsley, finely : chopped -- to yield

1/4 cup 1/2 c sliced almonds

2 TB black pepper, freshly : ground

2 lemons,zest finely chopped : Oil for frying In a 4- to 6-quart saucepan, dissolve chick pea flour and salt in

3 cups cold water. Cook over medium high heat, stirring constantly until consistency resembles cream of wheat, about 20 minutes. Stir in chopped parsley and spread mixture onto a cookie sheet, fattening until about 1/2-inch thick and allow to cool. Using a water glass, cut into 2-1/2-inch rounds and set aside. In a 12- to 14-inch saute pan, heat almonds, black pepper, sea salt and lemon zest over medium high heat and cook

3 to 4 minutes, stirring constantly, until lightly toasted and infused with lemon fragrance. Set aside. Heat inches of cooking oil in a tall frying pan to

375 degrees F. Fry chick pea disks

4 to 5 at a time until golden brown, about 30 to 45 seconds. Drain on paper towels and sprinkle with almond mixture and serve just warm. Recipe By : Molto Mario Date: Sat,

2 Nov