6 panelle Recipes

water, coarse sea salt or kosher salt, extra-virgin olive oil, plus more for the baking sheet and for frying, chickpea (garbanzo) flour

water, salt, pepper, garlic powder, olive oil, garbanzo flour (chickpea flour), minced italian parsley (optional), olive oil (for pan frying )

chickpea flour, water, salt, fresh parsley leaves, finely chopped, extra-virgin olive to fill a deep pan no more than halfway full, ricotta salata, basic tomato sauce , recipe follows

shovels , as needed, feet lava river rocks (lava rocks are porous) to be pre-heated, cord wood, sheet metal panels measuring approximately 4 feet square (these will retain the heat without being consumed by the fire), metal fire tongs to move rocks, panels, wood, fire mitts to protect your hands from the heat, safety goggles and protective gear for your body, a large bunch of ti leaves bound together to be used as a brush to remove ash from the rocks, a stretcher constructed with 2 (8-foot long, 2 by 6-inch pieces) lumber to comprise the wood handles, connected by 2 (2 by 6 cross) pieces each 3 to 4-feet in length, and an affixed support platform made of 3/4-inch plywood which is 4 feet long by 3 to 4 feet wide, feet of 4 foot high heavy gauge chicken wire temporarily affixed to the platform part of the stretcher to hold the pig closed after adding the rocks to the carcass, gauge wire as needed to secure the chicken wire, wire cutters, entire head-on pig carcass , innards removed, banana stumps to place between the pig meat and the hot coals to prevent the flesh from burning, ti leaves , hard stalks snapped out, to be used like aluminum foil to steam the pig