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Herbed Panisse with Salsa Verde

Recipe by Anna Olson from Fresh

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Panisse can be served as a side to almost any meat, but also makes a perfect vegetarian main course, or a tasty little appetizer.

Serves 6

Ingredients

1 cup + 2 tbsp chickpea flour
2 cups water
6 tbsp extra virgin olive oil, plus extra for cooking
3 tbsp chopped fresh basil
3 tbsp chopped fresh chives
1/2 tsp salt

For the salsa verde (makes 1 cup):

1 cup loosely packed chopped fresh italian parsley
1 cup loosely packed chopped fresh dill
1 clove garlic
1 tbsp capers
1 tbsp caper juice (from jar)
3 tbsp extra virgin olive oil
salt & pepper

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Method

Whisk chickpea flour, water and oil in a medium saucepot over medium heat. Cook, stirring constantly, until mixture is the texture of a custard, about 7 minutes. Remove from heat to cool for 10 minutes. Stir in herbs and salt and spread into an 8-inch (20 cm) square pan lined with plastic wrap and chill for at least 2 hours.
To serve, heat a bit of olive oil in a non-stick pan over high heat. Turn out panisse onto a cutting board and cut into 16 fingers, one inch by 4-inches. Fry panisse about 3 minutes on each side, until golden brown. Remove gently and serve with salsa verde.

For the salsa verde:

Puree all ingredients in a food processor or with an immersion blender, adding enough water to make smooth. Season to taste and chill until ready to serve.

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Notes & Tips

Panisse is a dish from Provence. Typically served in fingers (almost like fries), it has a crispy exterior, and a creamy almost custard-like interior, reminiscent of polenta.