Great recipes can be obtained from scraps. As the Sicilian rascatura, a finger food born from the skill of the panellari, which while don't waste food advanced in the pans in which the potatoes were mixed, in the chickpea flour polenta containers or around the wooden molds for mixing the panelle, they have given rise to a true gastronomic trend. These leftovers, at the end of the day, were not thrown away but used to form a new dough to be fried. The shape is similar to that of croquettes.
After all, it is not new in our country to use waste to create innovative and delicious recipes. In the kitchen, almost everything we throw away can instead become a precious resource, a useful ingredient for reducing waste in terms of planet, a cost incurred and at hand. Once it was part of our tradition, that of our grandparents and great-grandparents who were always careful not to throw any kind of leftovers in the trash. It is from this way of seeing food, but above all of considering, that we have to start afresh.
We often use the word "empty fridge", but in the case of rascatura from Palermo it is more about "emptying the trays", precisely scraping all the remains of panelle and croquettes which after a few hours reach the perfect composition to obtain another tasty quick snack.
But what are the fritters? These are fragrant pancakes chickpea flour, typical of Palermo where it is possible to find them both in street kiosks and in takeaways, often served in sandwiches covered with sesame seeds. The panelle have an ancient history dating back to the Arab domination. Chickpeas were already widely used in cooking in the Roman Empire. Especially in the form of polenta made with chickpea flour and water. The first panelle were probably cooked on stone in vertical ovens, the same ones used to bake "flat" bread. Then around the thirteenth century they began to fry the panelle, during the French domination of the Angiolina dynasty who were quite fond of it.
Therefore, the rascature were born from the scraps of this popular dish: a mix of potatoes and chickpea flour embellished with parsley. In reality, there is not a single recipe for scraping. Since these are leftovers it is almost impossible to find the same taste for this Sicilian jewel. Furthermore, it is possible to create customized versions by adding aromas e spices, at will. Following is the rascatura recipe for a simple and quick aperitif but with the taste of Sicily.
Ingredients
Panelle dough scraps
Croquette dough scraps
Corn or peanut oil for frying
Parsley or spices to taste
Method
You start by scraping the pot after having made the dough for the panelle. Now pour the mixture into a bowl. Do the same with the croquette dough. You can add parsley or other spices. Then use a fork to reduce everything to a pulp, work them together until a homogeneous mixture is obtained. Next, start forming balls of dough the size of a small walnut, press well and roll the ball between your hands. Once this operation is completed, fry the shavings in plenty of oil until completely browned. Serve them hot by squeezing a little lemon on top in order to counteract the flavor of the frying.
