However, the closest answers I got were from Kajal, who guessed that I was preparing Gujarati dhokla, and Poonam who guessed it was polenta.. :) Not bad!
This was, in fact, my third attempt, and first successful one, at making panelle al forno, which like dhokla, is made mainly of chickpea flour, and where method of preparation is concerned, is just like polenta.
Believe it or not, people do get paid to write crummy recipes in bad faith with the intention of throwing off eager learners like me, which explains my 2 earlier failed attempts. For one, chickpea flour CAN and WILL get lumpy when you toss it into boiling water, no matter how thin the "stream" of flour, and I had to learn that the hard way the first time.
On the second attempt, I learned to stir part of the required amount of water (at room temperature) into the chickpea flour and to boil the rest, but guess what? The quantity of water stated in the recipe was so excessive, it was impossible to cut out pretty shapes from the ensuing quivering glob, lumpless though it may have been!
I could easily have given up, but I do enjoy my besan and have been fascinated with its use in non-Desi, non-Middle Eastern recipes, thus the perseverence.
Nonetheless, success tends to place a cap on that perseverence, so, satisfied with the successful panelle I had in hand, I thought I'd might as well make the best of it and pair it with several different flavours!
With parmesan and dried tomatoes:
with slices of sausage:
or simply with garlic, butter and parsley -
I'm not particularly good at recommending wines for particular dishes, but ever since Arles, I have been drinking more wine than I really should, with or without my meals. For this meal, I feel the need to let you in on my latest discovery, haha:
The choice was not mine, but my husband's, not only because of the funny label, but because one of the names on the label happens to be his. I'll let you draw your own conclusions! :)