Panisse & Smoked Ham Recipe

Time1h

Serves4

chickpea fritters, speck, tomato jam, basil

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Ingredients

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1
Prepare the Panisse Batter
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the chickpea flour, stirring constantly to avoid lumps. Cook for about 5-7 minutes until the mixture thickens and pulls away from the sides of the pan.
2
Set the Mixture
Remove from heat and stir in 1 tablespoon of olive oil and black pepper to taste. Pour the mixture into a greased 9x9 inch baking dish and spread evenly. Let it cool and set at room temperature for at least 30 minutes.
3
Cut and Fry the Panisse
Once set, cut the chickpea mixture into desired shapes (squares or sticks). In a skillet, heat the remaining olive oil over medium heat. Fry the panisse pieces until golden brown and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
4
Prepare the Toppings
In the same skillet, add the diced smoked ham and sauté for 2-3 minutes until slightly crispy. Prepare the tomato jam and tear the basil leaves.
5
Assemble the Dish
Serve the panisse garnished with the sautéed smoked ham, a dollop of tomato jam, and fresh basil leaves on top.