Panisse sticks with salsa verde sauce
Votes: 3
Time: 2 hours 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Panisse are chickpea sticks originally from Provence. Typically served in sticks (almost like French fries), it has a crispy exterior and a creamy interior, reminiscent of polenta.
Panisse Serve as a side dish with almost any meat, as a perfect vegetarian main course, or as a delicious little appetizer. Salsa verde is an Italian green sauce that's similar to pesto but without the basil. Try it with grilled steak!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Panisse sticks with herbs
- 1 cup plus 2 tablespoons chickpea flour
- 2 tbsp of water
- 6 tablespoons olive oil, plus extra for cooking
- 3 tablespoons chopped basil
- 3 tbsp chopped chives
- 1/2 tsp salt
Salsa verde (green sauce)
- 1 cup chopped parsley
- 1 cup chopped dill
- 1 clove of garlic
- 1 tbsp capers
- 1 tbsp. marinade from a jar of capers
- 3 tbsp. l. olive oil
We recommend
Cooking the dish according to the recipe:
Panisse
Combine the chickpea flour, water, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until the mixture reaches a custard-like consistency, about 7 minutes.- Remove from heat and cool for 10 minutes. Mix with herbs and salt, transfer to a 20cm baking sheet, cover with plastic wrap, and freeze for at least 2 hours.
- To serve, heat a little olive oil in a saucepan over high heat. Place the panisse on a cutting board and cut into 16 sticks. Fry the panisse for about 3 minutes on each side until golden brown.
- Carefully remove from the pan and serve with green sauce.
Salsa Verde
Puree all ingredients in a food processor or blender, adding enough water to achieve a smooth consistency. Season to taste and refrigerate until serving.
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
Similar recipes
