Herbed Panisse with Salsa Verde

  • prep time120 min
  • total time 125 min
  • serves 6

Panisse is a dish from Provence. Typically served in fingers (almost like fries), it has a crispy exterior, and a creamy almost custard-like interior, reminiscent of polenta. Panisse can be served as a side to almost any meat, but also makes a perfect vegetarian main course, or a tasty little appetizer. Salsa verde is an Italian sauce that looks like pesto, but without the basil. Try it on top of a grilled steak!

186 Ratings
Directions for: Herbed Panisse with Salsa Verde


Herbed Panisse

1 cup plus 2 tablespoons chickpea flour

2 cup water

6 Tbsp extra virgin olive oil, plus extra for cooking

3 Tbsp chopped fresh basil

3 Tbsp chopped fresh chives

½ tsp salt

Salsa Verde

1 cup loosely packed chopped fresh Italian parsley

1 cup loosely packed chopped fresh dill

1 clove garlic

1 Tbsp capers

1 Tbsp caper juice (from jar)

3 Tbsp extra virgin olive oil

salt & pepper


Herbed Panisse

1. Whisk chickpea flour, water and oil in a medium saucepot over medium heat. Cook, stirring constantly, until mixture is the texture of a custard, about 7 minutes.

2. Remove from heat to cool for 10 minutes. Stir in herbs and salt and spread into an 8-inch (20 cm) square pan lined with plastic wrap and chill for at least 2 hours.

3. To serve, heat a bit of olive oil in a non-stick pan over high heat. Turn out panisse onto a cutting board and cut into 16 fingers, one inch by 4-inches. Fry panisse about 3 minutes on each side, until golden brown.

4. Remove gently and serve with salsa verde.

Salsa Verde

1. Puree all ingredients in a food processor or with an immersion blender, adding enough water to make smooth. Season to taste and chill until ready to serve.

See more: Italian, Side, Appetizer, Lunch, Dinner, Fry, Rice/Grain


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