Or how to perfectly illustrate the quote from Paul Bocuse “Gluttony is the sin of good souls”.
Today's recipe allows us to bring together delicious encounters:
In 2012, Anne Garabedian introduced us to the charismatic and sparkling chef Georgiana, for an event around olive oil at the Marseille Fair.
Nadia Sammut, the world's first gluten-free starred chef, works at Auberge la Fenière in our charming village of Cadenet, at the foot of the Luberon.
We therefore chose a typically Mediterranean recipe created by Georgiana which allows us to use the chickpea flour offered by Kom&Sal by Nadia Sammut, a brand of high quality products, from the agriculture of our territory.
Georgiana even offers you her express Ketchup recipe to accompany these TRADITION olive oil panisses which take you to the land of cicadas.
Ingredients for the panisses (for 6 people):
- 250g chickpea flour
- 1L of water
- 5 tbsp. TRADITION oil
- 10 pitted black olives
- 2 tbsp. teaspoon of coarse salt
Ingredients for express ketchup:
- 1 jar of 140g tomato paste
- 1 roasted and peeled red pepper
- 1 C. teaspoon cream of balsamic vinegar
- 1 C. tbsp brown sugar
- 1 hazelnut of Harissa
Recipe :
1. Sift your flour into your pan
2. Pour in 3/4 of the cold water, stirring with a wooden spoon
3. Add the salt, 3 tablespoons of olive oil and the olives cut into small pieces. Add the last quarter of water and cook over medium heat, stirring constantly, for 10 to 15 minutes.
4. Pour as soon as possible into a cake mold and cover with film on top of the preparation. Leave to cool and place in the refrigerator for at least 6 hours
5. Prepare the ketchup by mixing all the ingredients. Place in a cool place
6. Unmold and slice the panisses into fries. Fry them in a pan with 2 or 3 tablespoons of olive oil. Salt
7. Serve as an aperitif with ketchup or as a starter with a mixed greens salad
THE LITTLE EXTRA: you can replace the black olives with fresh coriander, Provence herbs, fresh thyme
