Category: Meals

Panisse Euclid

Ingredients:

semolina
bessan flour
ginger
garlic
turmeric
wine
molasses
balsamic vinegar
shallots
olive oil
sea salt
molasses
red pepper, broccoli, fennel bulb, asparagus

Mix 1/4 cup of semolina with 1 and 3/4 cups of bessan flour in a large bowl. Add cold water, a little at a time, beating with a whisk, until all the dry ingredients are incorporated into a smooth paste, beating out all lumps. Add more cold water until the mass attains the consistency of a batter, and drops from the whisk.
Let the mixture stand at room temperature, covered, for at least two hours.
Meanwhile, bring a cup of water to boiling point in a saucepan. Add a knuckle of ginger, and a couple-three cloves of garlic, both finely minced. Add half a dozen peeled and sliced shallots. Add a splash of white wine, a heaping teaspoon of turmeric, half a teaspoon of sea salt, a tablespoon of molasses and the same of balsamic vinegar. Simmer five minutes. In this court-bouillion, simmer chopped red pepper, broccoli, fennel, asparagus or what have you until half done, to a total of two cups or so of vegetables. Add more boiling water if necessary. Allow to cool completely.
Preheat your oven to 375 degrees Fahrenheit. Preheat your pan also at this time. Mix the vegetables and their cooking liquid with the bessan mixture. Add more water if the result is too thick; the consistency should be that of a thin batter. Adjust the seasoning with salt and more vinegar if necessary.
Pour a tablespoon of olive oil into your hot pan, tilt to coat the sides, and ladle in your bessan mixture.
Bake for an hour or until somewhat browned on top. Allow to cool for a few minutes before attempting removal from the pan.

Serve hot or cold.

Notes:

Recipe Index

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