Panisse with Taramasalata: A Mediterranean Delight
Introduction
Panisse with Taramasalata is a harmonious blend of Mediterranean flavours, offering a delightful contrast between creamy and crisp textures. This pairing of French-inspired panisse and Greek taramasalata brings together the culinary traditions of two regions known for their rich history and love of fresh, vibrant ingredients.
What is Panisse?
Panisse is a dish originating from the south of France, particularly the Provence region. Made from chickpea flour, water, olive oil, and salt, panisse is essentially a savory, crispy fry with a delicate and creamy interior. Its texture resembles polenta but is slightly lighter and more velvety. Traditionally, panisse is cut into thick batons or rounds, then fried or baked to a golden perfection. These chickpea fries have long been a staple street food in cities like Nice and Marseille, enjoyed as a snack or appetizer.
Chickpeas have been a fundamental part of Mediterranean diets for centuries, prized for their nutritional value and versatility. Panisse itself traces back to Italy, where farinata, a similar chickpea pancake, inspired the Provencal version.
The Magic of Taramasalata
Taramasalata, a creamy and flavourful Greek dip, is made from tarama (fish roe), blended with lemon juice, olive oil, and bread or potatoes. The word “tarama” refers to the cured fish roe, traditionally from carp or cod, which is the star ingredient that gives the dish its briny depth. “Salata” means salad, signifying the mixture of ingredients that come together to create this iconic dip.
The history of taramasalata is rooted in Greek Orthodox fasting traditions, where it is commonly eaten during Lent. It has since evolved into a beloved year-round dish, often served with pita bread or raw vegetables.
Why Panisse with Taramasalata is the Perfect Pairing
The contrasting textures and complementary flavours of panisse and taramasalata create a dish that is both indulgent and satisfying. The crispy exterior of panisse offers the ideal vessel for scooping up the smooth and tangy taramasalata.
For those cooking at home, panisse with taramasalata offers an opportunity to explore the diversity of Mediterranean cuisine. The dish is also highly customisable, allowing for various seasonings in the panisse and different garnishes for the taramasalata, making it perfect for creative chefs who want to put their own spin on a classic recipe.
Panisse with Taramasalata is a fusion of southern French and Greek culinary traditions, bringing together the best of both worlds. Whether you’re entertaining guests or cooking for yourself, this dish promises a burst of Mediterranean flavours, combined with ease of preparation. By mastering this recipe, you’ll be able to impress with a chef-led, restaurant-quality dish from the comfort of your kitchen.
Ready to dive into the world of Panisse and Taramasalata? Let’s get cooking and bring the Mediterranean to your home!
PrintPanisse with Tarama
- Prep Time: 10 minutes
- Cook Time: 1 hour and 10 minutes
- Total Time: 1 hour and 20 minutes
Ingredients
- Panisse:
- 250g chickpea (gram) flour
- 750ml Water
- 50ml olive oil
- Sea salt
- Pepper
- Taramasalata:
- 100g crustless stale white bread
- 200ml milk
- 300g smoked cod’s roe
- 30g (about 15 cloves garlic)
- 50ml beetroot juice (or substitute for beetroot powder)
- 2 lemons, zested and juiced
- 75ml extra virgin olive oil, plus a drizzle to serve
- 75ml sunflower or vegetable oil
- Sour cream seasoning
- Lemon zest
- Dill & Chives, chopped
- Rapeseed oil
- Salt and pepper
Instructions
- To make the panisse: add chickpea flour into pan of warm water with the olive oil, salt and pepper. Whisk the batter over medium heat until you have a nice smooth dough (cooking for approximately 8-10 minutes).
- Tip the panisse dough into a 20cm square, greased tin and allow to cool before placing in the fridge to chill for at least two hours and up to two days.
- To make the taramasalata: Soak the bread in the 200ml milk, then squeeze out the excess through a sieve and put the bread into a blender.
- Remove the membrane and any veins from the roe lobes, and put the cleaned roe, lemon zest, garlic, lemon juice and a good grind of black pepper into the blender with the bread and whizz til smooth.
- Whilst the blender motor is still running, trickle in some of the olive oil and sunflower oil. Finish off the taramasalata with a touch beetroot juice (for a pale pink colour). Taste and adjust the seasoning with lemon juice as needed (reserving the sauce for later).
- Preheat frying oil to 175 degrees celsius. Once the panisse is cool and set, take it out of the mould and cut into nice triangle wedges. Fry the panisse wedges in the preheated oil for 5-7mins until they are dark golden brown. Season the fried wedges with sour cream seasoning.
- Serve/Scoop the taramasalata into a bowl with some lemon zest, dill, chives, little bit of rapeseed oil and serve with the fried panisse wedges.
