Panisse is CHICKPEA FLOUR made into a thick porridge, formed into different shapes, cooled and then fried or baked. Similar to firm polenta, it is classically from a region in northern Italy, but it is equally appreciated in south-eastern France.
 |
| source |
I recently made panisse in my Cuisines of the Mediterranean class as an appetizer. I made a thick porridge using the chickpea flour, poured it onto a cookie sheet, let it sit in the fridge overnight, cut it into triangles and deep fried it. Crunchy on the outside, soft in the middle. It is so simple, and such an interesting ingredient to use. It's really versatile too!
Chickpea flour is very smooth and finely ground:
So when chef in my current class of Banquets and Catering explained to my group in charge of the vegetarian option, panisse was in the forefront of my brain.
I did a little research, drew diagrams, came up with flavor combinations, thought about how the dish would come together, et viola.
Middle Easter Spiced Panisse Cake
Tahini Roasted Vegetables +Sauteed Spinach
A crunchy olive oil pan crispy panisse cake spiced with cumin, coriander and cinnamon. Roasted cauliflower, asparagus and red onions tossed in a simple sauce of tahini, olive oil and lemon juice and quickly sauteed spinach. And it is all sitting on top of homemade spicy harissa.
I was so happy my idea and recipe came out. My chef gave a nice compliment to my team after we served the dish. It warmed my soul.
I really hope you try this recipe out. It is beautiful, healthy and very tasty.
Middle Easter Spiced Panisse Cake
Tahini Roasted Vegetables + Sauteed Spinach
Panisse
you will need:
2 cups chickpea flour + extra for dusting later
4 cups water
1 tablespoon olive oil
1 tbsp salt
1 tbsp toasted and ground Cumin seeds
1 tsp ground coriander
1/8 tsp cinnamon
pinch of cayenne
Method:
1. Cover a shallow baking dish or cookie sheet with plastic and set aside.
2. Combine water, olive oil, salt and spiced in a medium sauce pot. Bring water to a light boil. Reduce heat to medium.
3. Slowly whisk in chickpea flour. (Note: it will become very thick, do not worry)
4. Use a wooden spoon to continuously stir the thick mixture. If it is lumpy, it is okay.
5. Taste to check the seasoning. Add salt or extra spice if you would like at this point.
6. Poor thick mixture out onto the plastic lined cookie sheet or dish and spread evenly with spatula. The mixture should be about 1 in thick.
7. Let set for 30 minutes. (you can make this ahead, and let it set in the fridge)
8. Cut out circles from the cookie sheet using cookie cutter or whatever does the job :) I used a 2 in. circle
9. Heat 1/4 inch of olive oil, or any oil of your choice in a large frying pan. (I used a cast iron skillet) to 350 degrees.
10. Lightly coat the panisse cakes with chickpea flour, shaking off any excess
9. Place in frying pan. Oil should come up half way the panisse cake.
10. Flip panisse after 2 to 3 minutes. They will be lightly golden. Sort of like the color of a french fry.
11. Place onto a paper towel just to drain excess fat.
12. You can eat immediately, or keep warm in a 400 degree oven right before you wish to eat them. They will crisp even more in the oven when reheating.
Tahini Roasted Vegetables
You will need:
3 tbsp Tahini (toasted sesame paste)
1 tbsp olive oil
1 lemon, juiced
pinch of salt
(combine all ingredients above)
You can use any vegetables you wish.
1. Toss vegetables in olive oil, salt and pepper.
2. Roast in a 400 degree oven until tender and lightly browned
3. Immediately toss vegetables in a bowl with a few large spoonfulls of tahini mixture.
4. Place on top of panisse
Harissa
3 medium hot red chilies
3 plump cloves of garlic
3 plump cloves of garlic
1-2 plum tomato, with seeds removed
1 tsp coriander
1 tsp fennel seeds
1 tsp cumin
1 tsp coriander
1 tsp fennel seeds
1 tsp cumin
Method
1. Combine ingredients in a blender or food processor.
2. Process until smooth.
Enjoy!
