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Panisses stuffed with anchovy

Panisses stuffed with anchovy

4/4/24, 8:30 AM
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Marseille chef Louis Thomas shares his recipe for a Provençal speciality: panisses.

This recipe by Louis Thomas, chef of the Frangine restaurant in Marseille, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 4 to 6
  • Preparation time: 30 min
  • Cooking time : 2 h 10
  • Resting time: 12 h

Ingredients forpanisses

For the panisse

  • 250 g chickpea flour
  • 8 g salt
  • Spice (paprika, saffron, spigol...)
  • Olive oil
  • Frying oil
  • Butte r

For the anchovy sauce

  • 100 g anchovies in oil
  • 3 cloves garlic
  • Juice of 1 lemon
  • Sea fennel (or samphire or dill)
  • 3 yellow onions
  • salt and pepper

Steps for the panisses

  1. Prepare the panisses (the day before): bring 95 cl of water to the boil in a saucepan, add salt, spices and olive oil. Add the chickpea flour and, using a whisk, stir for 5 min over low heat to cook the dough. Blend for 1 min. Pour the dough onto a rimmed baking sheet that has been filmed. Chill overnight in the fridge.
  2. Cut the dough into 2.5 cm cubes and deep-fry at 180°C for approx. 4-5 min.
  3. Prepare the anchovy sauce: rinse the anchovies 2 or 3 times. Peel, slice and stew the onions in butter over a low heat for 2 hours.
  4. Blend the onions with the anchovies, garlic and lemon juice. Finely chop the herbs (criste, samphire or dill), mix and season. Pipe the cream into a pastry bag fitted with a fine tip.
  5. Finish: fill the panisses with anchovy and onion cream using the piping bag, serve with a fresh salad and enjoy with a bottle of chilled rosé and friends!

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