Panisse Recipe: Chickpeas & Citrus Aioli

FOR THE PANISSE:

1. Coat a 9-inch square baking pan with olive oil and line with parchment paper. Heat the 1 tablespoon oil in a small saucepan over medium-high heat. Add the shallots, cut the heat to medium, and sauté until golden, about 2 minutes. Whisk in the Garlic, then the stock and milk. Continue to cook, whisking, until the garlic is evenly distributed.
2. Bring the mixture to a simmer and whisk in the salt and pepper. Gradually whisk in the chickpea flour until it’s fully incorporated with no lumps. Use a wooden spoon to continue stirring, and cook until the mixture thickens and bubbles 5 to 8 minutes. It should be somewhat thick but still pourable. If it becomes too stiff to stir, whisk in a little more milk or stock.
3. Quickly pour the mixture into the pan, spreading it to the edges and smoothing the top. Let stand until set, at least 20 minutes. Or cool, cover, and refrigerate for up to 2 days. (This is a good time to make the aioli.)
4. To cut and cook the Panisse, invert the pan onto a cutting board, remove the parchment, and cut the square into fingers the size of large French fries, about 3 inches long and ¾ inch wide.
5. Heat a thin layer of oil in a large cast-iron pan over medium-high heat. Add a single layer of Panisse without crowding and cook until lightly browned, 3 to 4 minutes per side. Remove to paper towels and immediately sprinkle with flake salt. Continue cooking the Panisse with fresh oil as needed.
6. Stack the Panisse on a plate. Serve with the aioli for dipping.

FOR THE CITRUS AIOLI:

1. Mix everything together in a small bowl. The aioli will thin out as it sits, which is fine. You want the consistency to be more like a creamy dipping sauce and less like a stiff mayonnaise.