Panisse

The panisse is a culinary speciality of origin ligure known and also appreciated in the South-east of the France of Nice until Marseilles. It is about a preparation containing Chick-pea S, which is eaten in crackling or gilded with the furnace. Panisse is presented in general in the form of rollers 20 cm length and 7 cm diameter approximately, which one cuts out in sections and which one fries in oil. The panisses are consumed hot.

In the shaded lanes of the Old man-Nice, or with Marseilles, the Estaque-beach, Panisses are particularly appreciated. One buys them with the dozen and one consumes them " on the pouce".

Receipt

To take 240 G of chick-pea flour, 1 liter of water and 2 decilitres of olive oil.
Mix until obtaining a uniform, thick and elastic paste.
To put this paste in a vat out of plastic and to let rest during 2 hours.
To cross in sections from 5 to 7 mm thickness and to make fry in groundnut oil.
Salt or pepper with your suitability, it is ready.

Note

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