While you might be familiar with the more famous “Panisse“, these are the real McCoy.
Panisses are made from chickpea flour and shaped into hockey puck-sized disks. Once firm, their texture is similar to cooled polenta, and they’re cut into elongated bars and fried in very hot olive oil until crisp on the outside.
Lots of freshly-cracked pepper gets showered over them along with plenty of coarse sea salt.
They’re the perfect late-afternoon snack, along with an aperitif, before dinner…