Authentic panisses from Marseille

This recipe from Antonio Antoni, chef at La Pagaille in Marseille, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

• Serves 6 to 8 as an aperitif
• Preparation time: 15 min
• Cooking time: 20 min
• Rest: 13 h

Ingredients for Antonio Antoni's panisses

• 300 g chickpea flour
• 1 l water
• Bouquet garni (bay leaf, rosemary and/or thyme)
• 1 head garlic
• 1 tsp. salt
• ½ tsp. pepper
• Oil
• Fleur de sel and freshly ground pepper

steps for Antonio Antoni's panisses

1. Bouillon: Make up a bouquet garni. Pour 1 l of water, 1 head of peeled garlic, salt and pepper into a stewpot and heat over high heat. Once the water has come to the boil, remove the bouquet garni and blend the water with the garlic.
2. Dough: Lower the heat and gradually add the sifted flour. Whisk vigorously to avoid lumps. Cook over low heat for 10-15 min, stirring occasionally to "dry" the dough.
3. Rest: Pour the mixture into a flat-bottomed container to a thickness of 2-3 cm. Leave to "crust over" for 1 h at room temperature, then leave to rest for at least 12 h in a cool place.
4. Frying: Cut the dough into sticks (or other shapes). Fry in a pan with plenty of oil or in a deep-fat fryer at 180°C until golden-brown.
5. Finishing: Degrease on absorbent paper, add a turn of the mill and a pinch of fleur de sel. Crisp on the outside, melting on the inside, the panisses are ready to eat!
6. Chef's recommendation: For the purists (the Marseillais), accompany the panisses with a good aioli!

Has this recipe inspired you to discover Antonio Antoni's cuisine? Read the Gault&Millau review of La Pagaille.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.