Changing Courses: Chickpea Panisse with Anchovies and Oregano Gremolata 

Ingredients

Chickpea Panisse

120g Chickpea Flour

25g Butter

25g Olive Oil

2 cups Perfect Day Animal-Free Milk (check out our partners, Betterland and Strive, launching soon, to try our animal-free milk)

11g Salt

1 tablespoon Mustard Powder

Anchovies & Oregano Gremolata

1/4 cup Picked Oregano Leaves

3 tablespoon Lemon Zest

1/4 cup Extra Virgin Olive Oil

1 tablespoon Flakey Sea Salt

High-Quality Spanish Anchovies

3 tablespoons Salted Butter

1 quart Grapeseed Oil or Neutral Frying Oil

Preparation

Panisse

1. Melt butter and olive oil in a heavy bottom pot

2. Add Perfect Day milk and bring to a simmer

3. Add salt and mustard powder and lower the flame to a medium flame

4. Slowly whisk in sifted chickpea flour

5. Once you have whisked in all the flour, continue to cook for another minute or so over low heat

6. Using a spatula spread all of the mixture on to a half sheet tray and spread evenly, and cover with a towel or parchment paper and let cool in the refrigerator

Oregano Gremolata

1. Combine oregano, lemon and olive oil to make your sauce

Final Dish

1. Cut panisse into 3 x 1.5 in rectangles or any desired shape

2. Fry in 375 degree oil until golden

3. Place on plate and drape anchovies over the Panisse and then top with gremolata and a pinch of salt

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