1 h 15 min
Aioli sauce with chickpea flour Panisse
Panisse - pronounce pà-niss - is a traditional dish from the south of France made with chickpea flour with a light hazelnut flavor. The good thing is chickpea flour is gluten-free, and low in calories, so it is also good for perfect light aperitif, with a glass of rosé wine from Provence. Freshly fried, panisses are crispy on the outside and fluffy on the inside with a typical aioli sauce.
Temps de préparation
1 h
Ingrédients Pour
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1 sachet
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220 g
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x 1
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Préparation
1
Gather the ingredients.
2
Add chicken stock, olive oil, and chickpea flour to the pot.
3
Mix well with a whisk and place over medium heat.
4
When it starts to heat and become thick, switch to a rubber or wooden spatula and cook it down, stirring frequently.
5
When the mixture is thick enough to stick to a rubber spatula, pour it onto a bat, cover with plastic wrap, and refrigerate.
6
Cut the Panis into sticks while it is chilled. Freeze and bag them to make them last longer and easier to handle.
7
Make aioli sauce by combining egg yolks, lemon juice, garlic, salt and pepper in a bowl and adding olive oil in small amounts.
8
Heat oil for deep frying to 200°C. Sprinkle chickpea flour over the cut up panis and deep fry.
9
To finish, sprinkle salt and white pepper and serve with the sauce on the side.
Contributeur
Hideaki Imahashi
Chef
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