Panisse Revisited

Background

Panisse is a traditional dish that originates from the cuisine of southern France, particularly the Provence region. Made primarily from chickpea flour and water, panisse is enjoyed for its unique texture and delicate flavor. Historically, chickpeas have played a significant role in Mediterranean diets due to their affordability and nutritional benefits. This dish exemplifies how simple ingredients can be transformed into a delicious treat.

History

The history of panisse dates back to the time when chickpeas were first cultivated in the Mediterranean basin. The Phoenicians are thought to have introduced the chickpea to the region, and from there, it became a staple ingredient. Panisse itself became widely popular in Marseille, where street vendors would sell them as a snack. Its simplicity and versatility have kept it alive through the centuries.

Ingredients

• Chickpea flour - 250 grams
• Water - 1 liter
• Olive oil - 3 tablespoons
• Salt - 1 teaspoon
• Freshly ground black pepper - to taste
• Optional: Rosemary, thyme, or any other herb

Preparation

1. Begin by preparing your ingredients. Measure out the chickpea flour and water and set them aside in separate containers.
2. Lightly grease a square or rectangular baking dish with a small amount of olive oil. This will prevent the panisse mixture from sticking.
3. In a large saucepan, bring the water to a simmer over medium heat. You can add rosemary or thyme to the water if you want to infuse herbs into your panisse.
4. Once the water is simmering, slowly whisk in the chickpea flour, ensuring no lumps form. Continue stirring to maintain a smooth consistency.
5. Add salt and black pepper for flavor. You can also add additional herbs at this point.
6. The mixture will thicken as it cooks. Stir continuously to prevent it from sticking to the bottom of the pan.
7. Once thickened, pour the mixture into the prepared baking dish. Use a spatula to spread it evenly.
8. Allow it to cool down to room temperature, then refrigerate for at least an hour to set.

Cooking Process

1. After the mixture has set, remove it from the refrigerator.
2. Cut the chilled chickpea mixture into thick slices or wedges, according to preference.
3. Heat the remaining olive oil in a frying pan over medium-high heat.
4. Once the olive oil is hot, carefully add the slices of panisse. Fry them until they are golden brown on each side, approximately 2-3 minutes per side.
5. Transfer the fried panisse onto a plate lined with paper towels to absorb excess olive oil.
6. Ensure each piece is crisp on the outside and soft on the inside, perfect for serving.
7. Refer to cooking timer to keep track of your frying time and ensure consistent results.

How to Enjoy

Panisse can be enjoyed as a snack, an appetizer, or even as a side dish. Its crispy and creamy texture makes it an ideal choice for dipping sauces like aioli or yogurt-based dips. You can also pair it with a fresh green salad to balance the flavors. For a traditional experience, enjoy panisse with a glass of wine from the Provence region.

Whether served at room temperature or warm, panisse is a delightful companion to a variety of Mediterranean-inspired meals. Its subtle flavors allow you to explore various pairings and dips, enhancing the dining experience.