Cooking: Chez Panisse--But What's a Panisse?

Categories: Cooking!
panisses.jpg
Dave Lieberman
Panisses and some dandelion--yes, dandelion--empanadas I made the other day.
You've all heard of Chez Panisse, Alice Waters' breakout restaurant in Berkeley. You can't have avoided mention of it--and it is, to be fair, an outstanding restaurant. But if you aren't French, specifically Provençal, you probably have no idea what the hell panisse means. I speak French fluently--albeit with un p'tit accent savoyard--and I didn't know until I had one the first time.

Panisses ("pah-NEESS" in both the singular and plural) are chickpea fritters. They're basically polenta, but made from garbanzo flour; like polenta, chickpea mush sets up hard when allowed to cool, at which point the concoction is sliced and fried.

It's easy to do. The hardest part is finding the chickpea flour. Don't buy the ridiculously expensive nonsense in the fancy kitchen stores. Go to your local Indian market--there are Indian markets in many places, from Buena Park to Lake Forest--where you'll be spoiled for choice. Indians eat a great deal of chickpeas, and the flour you're looking for will be called chana besan and cost well less than a dollar per pound.

300 grams chickpea flour (10.5 ounces, or about 2.5 cups)
2 teaspoons salt
1 teaspoon olive oil
1 liter water (4.25 cups)
Olive oil (not extra virgin) for frying
Coarse salt

1. Oil a 9-inch-by-9-inch or similar pan.
2. Bring the water, salt and oil to a simmer, then whisk in the flour.
3. Cook over medium heat, whisking, for three minutes.
4. Change to a wooden spoon and beat the mixture constantly until it pulls away from the sides, about another 6 to 8 minutes.
5. Spread the mixture into the oiled pan and chill until set.
6. Set a cutting board over the top, flip the assembly, and bang it onto a counter to release the dough.
7. Cut once across the middle, then cut the other way into 8 strips, for a total of 16 pieces.
8. Fry on both sides in olive oil until bubbly and brown, then drain and salt while still hot.

What do you do with them? Serve them still warm from the fryer with a dipping sauce--anything tomatoey or vegetable-based, ratatouille, even caponata from the Italian market. In the South of France, they're often served with salt and pepper and a glass of rosé wine--go right ahead.

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6 comments
Riley
Riley

A panisse could mean a couple of different things- chickpea fritter or a lettuce

But, the Panisse in Chez Panisse is referring to the Honore Panisse, a character in the Marcel Pagnol's film trilogy about Marseilles. That's why when you go upstairs to the Cafe, you'll see all those movie posters from the.

 

Claudia Koerner
Claudia Koerner

Oooh, this looks nice and simple. I really need to cook more...

Carrion Fairy
Carrion Fairy

Those empanadas look divine. Lets get that recipe, too!

gustavoarellano
gustavoarellano

As the benefactor of both the panisse and the empanadas, I can unequivocally state MUY BUENO.

Dave Lieberman
Dave Lieberman

Next week—it's so easy even a food blogger can do it!

Cunning Stunts
Cunning Stunts

I don't know about empanadas, but those crepes look great

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