ひよこ豆のパニスと醤油を合わせたアイオリソース
RECIPE
1 h 15 min

Aioli Sauce With Chickpea Flour Panisse

Hideaki Imahashi By Hideaki Imahashi , Chef

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.

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Ingredients For

  • 1 sachet
  • 220 g
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    250 ml See the article
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
    1 to taste See the article
  • x 1
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1 minced and peeled See the article

Gather the ingredients.

材料
  • Add chicken stock, olive oil, and chickpea flour to the pot.

    Mix well with a whisk and place over medium heat.

    When it starts to heat and become thick, switch to a rubber or wooden spatula and cook it down, stirring frequently.

    When the mixture is thick enough to stick to a rubber spatula, pour it onto a bat, cover with plastic wrap, and refrigerate.

    Cut the Panis into sticks while it is chilled. Freeze and bag them to make them last longer and easier to handle.

    パニス
  • Make aioli sauce by combining egg yolks, lemon juice, garlic, salt and pepper in a bowl and adding olive oil in small amounts.

    アイオリソース
  • Heat oil for deep frying to 200°C. Sprinkle chickpea flour over the cut up panis and deep fry.

    揚げたパニス
  • To finish, sprinkle salt and white pepper and serve with the sauce on the side.

    Pepper jack
    Pepper jack
    PDO Heavy Crème Fraîche
    PDO Heavy Crème Fraîche
    See Recipe