Vineyard Kitchen
Yield: About 40 pieces
I like warm, little round bites of Panisse topped with Onion Marmalade or Tomato Fondue as an appetizer. You can make these Panisse any size and shape you like. Cut them like thick fries and serve them alongside roasted birds or fish. Cut them in a larger circle to use as a bed for shredded lamb shoulder or roasted caramelized root vegetables. You are only limited by your imagination.
- 4 cups water
- 2 teaspoons fine sea salt
- 1/4 cup extra virgin olive oil plus additional to fry
- 1/2 teaspoon sweet or hot Pimenton
- 2 cups garbanzo flour
1. Simmer over medium high heat stirring constantly with a wooden spoon. After mixture thickens, lower the heat and continue to cook for 3 to 4 minutes.
2. Turn out into a 9×13×2 inch Pyrex dish or similar pan and press to 1/2-inch thickness with the back of the wooden spoon or damp hands. Cool. Wrap well and chill for a minimum of 1 hour.
3. Cut into 1 1/2 inch circles with a cookie cutter. Heat a 10-inch cast iron or non-stick skillet over medium high heat. Add olive oil to cover the bottom 1/4 inch deep and then add the Panisse.
4. Cook until golden on one side and then turn over and cook until golden on the reverse. Drain on a rack or paper towels. Serve plain or topped with Onion Marmalade or Tomato Fondue.
Onion Marmalade
- 1 tablespoon extra virgin olive oil
- 3 large yellow onions, peeled and sliced into very thin wedges
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon honey
1. Heat a 5 quart saucepan over medium heat. Add the olive oil and then the onions. Cook for 7 to 10 minutes until the onions have wilted. You do not want the onions to brown. Reduce the heat if they start to color.
2. Add the remaining ingredients and stir well. Reduce heat to low and cook until the onions are meltingly tender and starting to turn golden. They will lose most of their mass. When no liquid remains, remove the onions from the heat and season to taste with salt and pepper.
Tomato Fondue
- 1/2 cup oil-packed sun-dried tomatoes
- 2 cups water
- 3 tablespoons extra virgin olive oil (divided)
- 2 medium garlic cloves, trimmed and peeled
- 1 teaspoon sugar
- 1 bay leaf
- 1 whole clove
- 1 1/2 × 1-inch strip orange peel
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon sweet Pimenton
- 1/4 teaspoon kosher salt
1. Place the tomatoes, water, 1 tablespoon of olive oil and the remaining ingredients in a small saucepan. Bring to a boil, reduce the heat to a simmer and cook for 40 minutes, stirring occasionally, until the tomatoes and garlic cloves are very soft and the water is almost completely evaporated. Cool.
2. Remove the bay leaf and the orange peel. Puree with the remaining 2 tablespoons of olive oil until smooth. Season to taste with salt.
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