STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! … sorry, but I needed to get that out of my system. Terrible and tragic and unforgiveable things have happened and my heart aches for the people of Nice and the victims and their friends and their families and everyone who cares. I haven’t allowed myself to shed a tear until finally making this and posting it … Support can be expressed in different ways.

My deepest & sincerest condolences.

NICE; what are the flavours & dishes of this city and its region : the famous salade niçoise (with fresh tomatoes, artichoke hearts, green onions, green peppers, basil leaves, olive oil, garlic, salt, pepper, anchovies and hard-boiled eggs), pissaladière (onions, olives, garlic, anchovies pizza), warm goat cheese on toasted bread with mesclun (baby salad greens), fougasse (flatbread), tarte de blettes (sweetened chard tart), ratatouille (stewed vegetable dish), daube (meat stew), black olives & olive oil, socca & panisse (savoury chickpea flour pancakes) …

Many of the city’s culinary influences are from the Liguria region in north-western ITALY which spread from Genoa to Nice (which officially became part of France in 1860) and westwards until Marseille. Nice claims the “socca” and Marseille often likes to claim the “panisse” but panisse is consumed from Genoa to Marseille (with Nice in the middle). In Liguria, the savoury chickpea flour recipe is called “farinata”. All 3 are made with chickpea flour, water, salt & olive oil. SOCCA is more liquid and thinner and is baked flatter & wider like a huge pancake or crêpe and PANISSE is a much thicker, more compact batter that is prepared by partly cooking in hot water, pouring in a mold, refrigerating, then cutting up in smaller pieces and frying or oven-baking.

Of course, some will disagree on the origin, but my versions are panisse sticks covered in the flavors of Nice. The way I see it, it’s called and pronounced pa-nisse, right ?!

SHARE THE FOOD LOVE … :)

“so nice” panisse sticks

17.07.2016

4-6

ingredients

panisse sticks :

200 grams (1 ²/₃ cups) chickpea flour
800 ml (3 ¹/₃cups) water
10 grams (1 tbsp) coarse salt
30 ml (2 tbsp) olive oil
¼ tsp ground pepper
vegetable oil for frying

“so nice” various toppings :

ground pepper, fresh basil leaves, pistou (like pesto sauce but without parmesan cheese nor pine nuts), sun-dried tomatoes caviar/spread, eggplant caviar/spread, tapenade (olive) spread, anchovies, anchoiade (anchovy spread), black olives, roasted or grilled olive oil-marinated vegetables (garlic, tomatoes, eggplant, artichoke, zucchini, pepper, onions, fava beans), hard-boiled eggs(chicken or quail), goat cheese, mesclun salad leaves …

instructions

carefully measure out the ingredients (try to use a digital scale) ...

note : ... but if you don’t have one (you should buy one soon), the volume of the water is double the volume and 4 times the weight of the packed chickpea flour)

bring the water to a boil, add salt and olive oil, remove from heat and sprinkle in the chickpea flour while continuously whisking for at least 5 minutes (or up to 10 minutes) until completely smooth and thicker (you can use a mixer or immersion blender too)
generously brush your mold with olive oil, pour in or spoon in the still warm mixture and even it out with a silicon spatula

note : you can use a large pie mold or smaller individual molds but nothing too high and place the mixture inside while still warm, because it thickens up quickly …

let the mixture cool down to room temperature then place inside the refrigerator for a minimum 1-2 hours or overnight
when ready, carefully remove the panisse sticks from the mold (if using a large mould, flip out carefully and cut into cubes or longer strips)

note : panisse is usually about 2 cm thick but my pannise sticks are 3,5 X 3,5 cm thick and 7 cm long

if thin, (around 2 cm thick) heat up some oil in a frying pan and fry each side until golden and crispy; if thicker, then bake in a 180°C oven and keep turning over to brown each side (or if you can and if they’re thick like my sticks, use a deep-fryer like I did !)

note : if you use a deep-fryer, set it at 180°C, fry for approximately 3-4 minutes or until the panisse sticks start floating close to the surface of the hot oil, then place on a baking sheet and keep warm in a pre-heated 180°C oven with the various toppings (as I did in the photos)

serve warm and covered with the toppings (or serve plain, in the traditional manner, with only some ground pepper) …

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“so nice” panisse sticks

4-6

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“so nice” panisse sticks

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