Recipe Panisses with pebrontata : Practical and Delicious

Recipe Panisses with pebrontata : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Panisses with pebrontata. You are currently reading Recipe Panisses with pebrontata : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Panisses with pebrontata requires 6, cook 6 and serve 6. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Panisses (chickpea chips) are Nice's answer to the potato chip. Juniper berries give the pebronata, similar to Italian peperonata, a distinctly Corsican flavour.

Ingredients:

14 Ingredients

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  400g (2 2/3 cups) chickpea flour (besan) (see note), sifted
  
  
  


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  50g small black olives, such as Nicoise, pitted, finely chopped
  
  
  


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  50g finely grated parmesan
  
  
  


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  1 tbsp thyme leaves
  
  
  


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  Olive oil, to shallow-fry
  
  
  


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  2 cloves garlic, bruised
  
  
  



• Perbronata



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  2 tbsp olive oil
  
  
  


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  1 onion, finely chopped
  
  
  


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  2 cloves garlic, thinly sliced
  
  
  


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  400g cherry tomatoes, quartered
  
  
  


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  2 red capsicums, chargrilled, peeled, seeded, cut into short strips
  
  
  


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  4 juniper berries (see note) (optional), crushed
  
  
  


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  60ml (1/4 cup) dry red wine
  
  
  


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  2 tsp red wine vinegar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place chickpea flour, 2 teaspoons salt and 1/4 teaspoon freshly ground black pepper in a large, heavy-based pan. Gradually whisk in 1.25 litres (5 cups) cold water until smooth, then whisk continuously and vigorously over medium heat for 10 minutes or until mixture thickens. Stir in olives and parmesan, then spoon into an oiled 25cm x 34cm shallow pan. Level top with a wet spatula and scatter over thyme. Leave for 30 minutes at room temperature to cool and set.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, for pebronata, heat oil in a frying pan over medium heat. Add onion and garlic, and cook for 5 minutes until softened. Add tomatoes, capsicums and juniper berries, if using, and cook for 15 minutes. Add wine and simmer for 10 minutes or until sauce has slightly thickened. Stir in vinegar. Season.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 150°C. Cut chickpea mixture widthwise into 4, then cut each length into 16 'chips', about 1.5cm x 8.5cm, to make 64 chips.
  
  
  


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  Step 4
  
  
  
  
  Heat 2.5cm oil with garlic in a frying pan over medium heat. When the oil is hot, discard the garlic. Fry the chips, in 3 batches, for 1 1/2 minutes each side or until golden. Drain on paper towel and keep warm in the oven while frying the remaining chips.
  
  
  


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  Step 5
  
  
  
  
  Serve panisses with pebronata.
  
  
  

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