Now that the Carnival, and in homage to Cadiz, here is this recipe for a typical aperitif of the Tacita de Plata. It is an inexpensive plate, almost subsistence, and emerged in the province after the Civil War, which does not mean that it is ideal to surprise our guests. Crunchy, ideal for chopping or spreading any pâté on them or dipping them in gaucamole or another sauce.

panizas

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Now that Carnival is approaching, and in homage to Cádiz, here is this recipe for a typical appetizer from the Tacita de Plata: some Panizas

Ángela

Kitchen: cuisine
Recipe type: vegetables
Rations: 4

Total time:

Ingredients

250 gr of chickpea flour
Half a liter of water
Sal Island

Preparation

Pour water in a saucepan with a pinch of salt. When it starts to boil, add the chickpea flour little by little and stir. The proportion must be one glass and three quarters of water for each glass of flour. (We can mix with a little fine wheat flour).
Let cook over low heat, stirring with a wooden spoon, until the dough detaches itself from the sides of the pan.
We separate the dough, put in a deep plate; We leave until it cools and sets.
Once the dough is cold, it is cut to leave it in the shape of a rectangle and slices are cut as thin as possible. We put plenty of oil in a frying pan, which must be quite hot (as if you were going to fry fish or croquettes); We are adding the panizad and browning them on both sides. They are eaten hot.

Images: things to eat

Recetín

Panizas: Something very Cadiz for carnival

panizas

Ingredients

Preparation

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