Mediterranean-style panisses, lemon goat’s cheese cream, basil pesto

Huile d'olive de Haute-Provence PDO
Intense flavour
Panisses façon méditerannéenne, crème de chèvre citronnée, pesto de basilic
Photo credit: Céline de Cérou
Panisses, yes, but with a Mediterranean twist! These panisses – a Provençal speciality made with chickpea flour – are served in cubes with lemon-flavoured goat’s cheese cream and a basil pesto. All dressed with olive oil from Haute-Provence PDO! Enjoy!
A PDO
Preparation
25 min
A PDO
Resting time
2h
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Appetiser Starter Vegetarian

Ingredients

A PDO
For 4 personnes
For the panisses:
  • 250 g chickpea flour
  • 1 litre of water
  • 2 c. à soupe Haute-Provence olive oil PDO
  • 1 c. à café of salt
For the goat’s cheese cream:
  • 100 g fresh goat’s cheese
  • 2 c. à soupe plain yoghurt
  • 1 c. à soupe Haute-Provence olive oil PDO
  • Zest and juice of ½ lemon
  • Pepper
  • Fresh herbs (chives, mint, etc.)
For the quick pesto:
  • 1 botte basil
  • 1 gousse garlic
  • 40 g pine nuts or almonds
  • 40 g Parmesan
  • 6 c. à soupe Haute-Provence olive oil PDO

Astuce

For this recipe for Mediterranean-style panisses, choose an olive oil from Haute-Provence PDO (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You could also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...

Instructions

  • In a saucepan, bring the water to a gentle simmer with the salt, PDO olive oil from Haute-Provence and a twist of pepper.

  • Sprinkle in the chickpea flour, whisking continuously to prevent lumps from forming (over a low heat).

  • Continue cooking and whisking for 10 to 15 minutes: the mixture will thicken and become very smooth, a bit like thick polenta.
  • Pour the mixture into a greased tin (baking dish, loaf tin, etc.), smooth the surface and leave to cool completely (at least 2 hours in the fridge).

  • Once it has set properly, turn it out of the tin and cut it into cubes.

  • Brown the cubes in the oven or in a non-stick frying pan with a little Haute-Provence olive oil PDO.

  • Prepare the goat’s cheese cream by mixing all the ingredients together until you have a smooth, creamy consistency.

  • Prepare the basil pesto by blending all the ingredients until smooth.

  • To serve, arrange the warm panisse cubes on a plate, top each with a little goat’s cheese cream, add a few dashes of pesto and garnish with a fresh herb. Perfect as a sophisticated tapas dish or an original starter!

Astuce

For this recipe for Mediterranean-style panisses, choose an olive oil from Haute-Provence PDO (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You could also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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