<<Disclaimer:  Verify this information before applying it to your situation.>>

Found this post in a newsgroup. An interesting GF recipe. I did not see what
proceeded it. Don.


From: Jean-Pierre Haddad <[log in to unmask]>
Newsgroups: rec.food.cooking
Subject: Re: Chickpea flour - Panisse and Socca
Date: 1 Jun 1995 10:34:19 GMT

To answer your question, Sue...

Panisse and Socca sound like characters from Marcel Pagnol stories. You would
even expect to see Fanny and Cesar. As a matter of fact, in Nice on Place
Garibaldi where I used to buy the socca, many, many years ago [:)], the lady
who cut and served it was called Fanny. Just a coincidence, for those who
believe in them!

So what are panisse and socca? From this wonderful cookbook written by Jacques
Medecin, a former mayor of Nice, I shall copy the recipes, after appropriate
translation of course.

PANISSE
-------
For 6 servings:
1l water
300g chickpea flour
olive oil
salt and pepper

1. Prepare on a table a dozen saucers slightly oiled.

2. Boil the water with very little salt and no argument at all :). Add to the
water 1 teaspoon oil. Pour in the chickpea flour and with a wooden spoon
continuously stir until you get a thick consistency of porridge. The cooking
can be between 5 to 6 minutes.

3. Pour in each saucer a small quantity of the mixture, enough to completely
fill it.

4. Within few minutes the panisse will cool and stiffen. Therefore you must
work fast and with precision. The panisses can be kept in a cool place, fridge
or freezer for a couple of weeks, if you can stand the temptation.

5. To complete the cooking, take them out of the saucers, cut them into long
stripes like french fries 1 inch large, and deep fry them in olive oil, or
normal cooking oil if olive oil seems to rich.

6. To serve, place them on a paper serviette to absorb excess of oil. Grind
fresh pepper on top, sprinkle salt.

7. A light cold Rose flowery wine, such as Cote de Provence, would be the
perfect accompaniment.

See you tomorrow for a plate of socca, right after the game of 'petanque'.

Bon Appetit!
Jean-Pierre