© hrvcolas
Panisses stuffed with anchovy
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
- 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.
- Cut the dough into 2.5 cm cubes and deep-fry at 180°C for approx. 4-5 min.
- 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.
- 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.
- 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!
More info
- Frangine, 225 rue Paradis, 13006 Marseille 6
- 11/20 in the Livre des 109
- Read Gault&Millau's review of Frangine
These recipes might interest you
Baba ganoush
Le chef Alan Geaam transmet sa recette de Baba ganoush, un hommage à ses origines libanaises. Elle met à l'honneur un produit phare, l'aubergine, en un mélange de textures entre caviar crémeux et lanières de pitas frites.
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Nicolas Bottero rend hommage au terroir provençal en revisitant une pissaladière version gastronomique, en jouant sur les saveurs et les textures. Cette recette, qu'il propose dans son restaurant le Mas Bottero, sur la N7, est une ode à l'été.
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
PARTNERS
See More
PARTNERS
See More
