Preparation time: 10 minutes
Resting time: overnight
Cooking time: 20 minutes
Ingredients: 150g chickpea flour • 1/2 tsp. salt • 1 tsp. sodium bicarbonate (5 g) • olive oil • salt
Material: Hand blender or blender (optional) • Silicon spatula • Cake mold • Glass, or cookie cutter • Paper towels
1. Mix the chickpea flour, salt and baking soda together. Slowly add 300ml of cold water, as you would to prepare crepe batter. If lumps form, mix using a hand blender or a blender.
2. Bring the mixture to a boil over medium heat, stirring constantly with the spatula. Cook for 5-8 minutes, stirring continually; the dough should thicken and have the consistency of choux pastry. Pour into a greased cake pan, smooth the surface and refrigerate overnight.
3. Turn out the panisse and cut into slices 1.5cm thick. Cut into circles using a glass or cookie cutter if you want rounds. Otherwise, cut in to big sticks, as if you were preparing fries.
4. Dry the panisses with paper towel. Heat 2 tbsp. oil in a frying pan and fry the panisses 4-5 minutes on each side. Drain on paper towels, sprinkle with salt and serve.
Tip: In Estaque, panisses are prepared in a tube shape. The easiest way is to use empty jars! Otherwise, you can shape the slightly cooled dough using plastic film, but this requires a certain skill.
Note: Panisse dough keeps for two days in the refrigerator kept in its mold and covered with plastic wrap.
“Provence, les meilleures recettes”By Estérelle PayanyPhotographs: Emanuela CinoStyling: Anne LoiseauPublished by Editions Hachette Cuisine (June 2014)Collection Fait Maison Made in France