Genoese fried panissa with Grana Padano PDO and a virgin piña colada
Difficulty Medium
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Preparation  50 min
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Servings for  4 per.
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Crisp on the outside and soft in the middle, fried panissa is one of the best-loved icons of Ligurian cooking, often enjoyed as street food on days by the sea. Genoese fried panissa is made from simple yet flavour-packed ingredients, a perfect showcase for regional Italian cuisine. In this recipe we’re proposing an original, unexpected pairing: the exotic freshness of a non-alcoholic piña colada made with pineapple and coconut. Liguria meets the tropics, ideal for summer and for creative al fresco aperitivo moments.
Ingredients
Chickpea (gram) flour, 250g
Water, 750ml
Salt, 1 tsp
Grated Grana Padano, 80g
Vegetable oil, for frying
Method
Pour the chickpea flour into a saucepan and gradually add the water, whisking as you go to avoid lumps. Add the salt and place over the heat.
Cook over a low heat, stirring continuously, until the mixture is thick and smooth.
Pour the mixture into a lightly oiled baking tray and level the surface. Leave to cool completely until fully set.
Once cold, cut the panissa into batons or cubes and coat them in the grated Grana Padano, as if breading them.
Fry the pieces in hot oil until golden, then drain on kitchen paper and serve while still hot and crispy!
Ingredients
Succo d’ananas, 400 ml
Latte di cocco, 200 ml
Panna da cucina o panna liquida, 120 ml
Zucchero di canna (facoltativo), 2 cucchiai
Ghiaccio, 3 tazze
Ananas per decorare, 4 fette
Ciliegie da cocktail (facoltative), 4
Method
Add the pineapple juice, coconut milk, cream and ice to a blender. If you like, add the brown sugar for a sweeter note.
Blend until creamy and smooth. Pour into glasses and finish each one with a slice of pineapple and a cocktail cherry to garnish.
The combination of fried panissa and the tropical freshness of a non-alcoholic piña colada makes this pairing ideal for summer aperitivo hours and get-togethers. The original panissa recipe remains a great classic of Ligurian tradition, one that adapts effortlessly to modern, creative settings , especially when served with a virgin piña colada. The result is a beautifully balanced taste experience between savoury and sweet, perfect for anyone after something a little different from the usual street food.
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