Chickpea Fries Riviera Style (Paniccia Rivierrasca) with Hazelnut Romesco

Generously brush an (8 x 8-inch) square cake pan with the olive oil. Place the chickpea flour into a bowl and vigorously whisk in the cold water. Keep whisking until you have a smooth batter. Pour the batter into a heavy-bottomed pot and bring to a boil over medium heat, stirring constantly with a wooden spoon.

Cook for 5 to 10 minutes or until the mixture thickens and comes away from the side of the pan, as with polenta. Remove from the heat and beat until very smooth. Using a rubber spatula, scrape the batter into the oiled pan and cool, cover with plastic film, and then chill in the refrigerator.

When ready to serve, cut into 2-inch sticks, the size of thick French fries. Heat the oil to 365°F on a deep-frying thermometer. Fry about one-fourth of the sticks at a time. When they are crispy, golden, and covered with blisters, about 5 minutes, scoop from the pan using a wire skimmer or slotted spoon and drain on paper towels. Sprinkle immediately with salt and pepper to taste and serve accompanied by Romesco if desired.

Hazelnut Romesco Sauce

Romesco is a characteristic sauce or dip from Catalonia, the area of Spain surrounding Barcelona with its own distinct culture, language, and cuisine. This deep red mixture of roasted peppers, hazelnuts and/or almonds, fried bread, garlic, Spanish smoked paprika and wine vinegar is usually served with fish. I like to serve it as a dip for vegetables, to spread on garlic toasts, or drizzled on these Riviera-Style Chickpea Fries (Vegan and Gluten-Free).

Purée the peppers and their juice in the bowl of a food processor. Without washing the bowl, transfer the purée to a small pot and then cook slowly until it’s thick enough to hold its shape, about 10 minutes.

Combine the garlic cloves and ½ cup of the olive oil in a small pot and cook together until the garlic is lightly browned, about 10 minutes. Add the cubed bread and cook 2 minutes longer or until lightly browned. Cool.

Place the pepper paste, hazelnuts, and the garlic and bread cubes and their cooking oil back into the food processor. Process to a chunky paste, then add the Pimentón (or other hot paprika), sherry vinegar, and salt. Process again, then drizzle in the remaining olive oil to make a thick sauce with a consistency like mayonnaise. Store tightly covered in the refrigerator for up to 2 weeks.