Provence, The Best Recipes – Panisses

In the village of Estaque, just west of Marseille, they don’t eat fries but rather servings of panisse, a fried chickpea flour preparation, originating from Liguria. This chickpea preparation is known as ‘cade’ in Toulon and ‘socca’ in Nice, where it is cooked over a wood fire in a huge dish, and its dough includes olive oil. Chickpeas remain the No. 1 ingredient in local street food of the region!
By Mélissa Darré

Serves 4
Preparation time: 10 minutes
Resting time: overnight
Cooking time: 20 minutes
Cost €

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 Payany
Photographs: Emanuela Cino
Styling: Anne Loiseau
Published by Editions Hachette Cuisine (June 2014)
Collection Fait Maison Made in France

Estérelle Payany's recipe of panisses
Estérelle Payany's recipe of panisses
In the village of Estaque, just west of Marseille, they don’t eat fries but rather servings of panisse, a fried chickpea flour preparation, originating from Liguria
© Emanuela Cino
«Provence, les meilleures recettes»
«Provence, les meilleures recettes»
By Estérelle Payany
Photographs: Emanuela Cino
Styling: Anne Loiseau
Published by Editions Hachette Cuisine (June 2014)
Collection Fait Maison Made in France
© Hachette cuisine

บทความล่าสุด

5 tips to prolong your tan

5 tips to prolong your tan

After the holidays, do you dream of retaining all the benefits of summer, including the beautiful golden complexion you've gained from lazing in the sun? L'Occitane reveals the right beauty routine to ensure that you glow into autumn.
The most beautiful rooftops in Provence

The most beautiful rooftops in Provence

Perfect for extending the summer, rooftops offer beautiful outdoor terraces where you can relax at any time of day. L'Occitane reveals the best spots in Provence to hit the heights this autumn.
5 beauty essentials for a first date

5 beauty essentials for a first date

A heady mixture of excitement and stress, this very first tête-à-tête is the perfect opportunity to make a good impression on your date. L'Occitane has just the right skincare products to bring out your natural beauty and ensure you have a gorgeous evening.