Panissa

Michelle asked me to write down this recipe for her and I figured as long as I'm at the keyboard...

The night before: Bring 7/2 cups salted water to a boil. Whisk in 2 cups of chickpea flour ( aka Gram, Besan, or harina de garbanzo ) and return to a boil. Reduce to simmer and stir. Cook until thick, about 20 to 30 min. Treat it like polenta, i.e. keep a low flame and keep stirring. If it scorches, you're just plain screwed. Start over. When cooked, add black pepper, the two minced shallots that you sweated while you were stirring and maybe some fresh oregano or parsley. Let your pot cool a bit so the mass isn't runny, then pour onto a half sheet pan with some parchment or a silpat on it. Spread it between 3/8" to 1/2" thick and square it up. Let it cool until it stops steaming, cover with plastic and put it in the walk-in. Stop.. Go home. Or at least find something else to do.

For breakfast service: Flour your board lightly with some chickpea flour (not wheat flour) and put it on top of the half pan. Flip the whole thing over and lift the pan away. Cut the Panissa into squares. Use more chickpea flour if you need it and stack it with deli paper for your mise en place. When the ticket comes, put the square on the flattop until golden, top with a poached egg, dust it and serve with a soufflé cup of pepper jelly or Cumberland to the side.

It's a good basic to know. Like polenta, it lends itself to a million variations. Any of the older or more thorough Italian cookbooks will have several. Health-wise, chickpeas have no gluten. That means you can serve to people with Celiac disease or gluten sensitivity. Again, don't mix in wheat flour if you have a gluten free order.