Panisse with Tomatoes and Black Olives
- 1½ cups chickpea flour
- 2 cups water
- 5 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs, separated, yolks lightly beaten
- 1 medium onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 pint cherry tomatoes
- 3 anchovy fillets, rinsed and coarsely chopped
- ½ teaspoon dried oregano
- ¼ cup chopped fresh basil
- ½ cup coarsely chopped pitted Niçoise olives
- 2 tablespoons capers, rinsed
- ¼ cup freshly grated Parmesan
Instructions:
The mystery ingredient is chickpea flour, used to make a polenta called panisse.
- Mix the chickpea flour with the water, 2 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Let sit for 1 hour.
- Preheat the oven to 425°F. Rub an 8×12-inch baking dish with 1 tablespoon of the olive oil.
- Beat the egg yolks into the batter. Whip the egg whites until they hold soft peaks and then fold into the batter. Pour the batter into the prepared pan. Bake until it sets, 12 to 15 minutes. Let cool for 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large sauté pan over high heat. Add the onions and cook until they start to brown, about 5 minutes. Be careful not to let them burn. Add the garlic and tomatoes and cook for 3 minutes. Add the anchovies, oregano, basil, olives, and capers, season with pepper, and cook for 2 minutes. Remove from the heat.
- Preheat the broiler. Spread the onion mixture over the cooled panisse “crust, “ sprinkle with the cheese, and place under the broiler until the top is brown, about 5 minutes. Serve hot or at room temperature. Let cool for 3 minutes if you want to serve it right away.