recipe
RECIPE
se
Ingredients:
e $0.00
se
PANISSE
1 Lbs + 1 5/8 Ounce
water
1 Lbs + 1 5/8 Ounce
veggie stock
1 Tablespoon
extra virgin olive oil
1/2 Ounce
Salt
1/6 Ounce
ground fennel seed
12 1/3 Ounce
chickpea flour
Peanuts
2 Each
lemon, zested
Wheat
Ingredients: Method: 1 Lbs + 1 5/8 Ounce
e $0.00 es
east
Peanuts Intolerance erified. Wheat
es
water 1.Lbs Blend liquid and all of the flour stock and blend in a vitaprep. 2. Add athe other half of 1 + 11/2 5/8the Ounce veggie the liquidplus the evoo and whisk into the batter. 3. Cook, stirring often so as to have no 1 Tablespoon extra virgin olive oil lumps. 4. Pour into sheet tray, level and evenly zest with lemon. 5. Cover with parchment 1/2 Salt andOunce chill overnight. 1/6 Ounce ground fennel seed 12 1/3 1 Ounce Yield: 1 EA Servings
chickpea flour
2 Each
lemon, zested
Panisse
Ingredients
Recipe Selling Price $0.00
1 Lbs + 1 5/8
1 Tablespoo
Critical details:
1/2 Ounce 1/6 Ounce Allergens:
Method: 1. Blend 1/2 the liquid and all of the flour and blend in a vitaprep. 2. Add athe other half of the liquidplus the evoo and whisk into the batter. 3. Cook, stirring often so as to have no lumps. 4. Pour into sheet tray, level and evenly zest with lemon. 5. Cover with parchment and chill overnight.
12 1/3 Ounc
Eggs
Fish
Shellfish
Tree Soy nuts
Sesame seeds
Milk
Peanuts
Yield: 1 1 EA Servings
Sulfites
Intolerances: Gluten
Lactose
2 Each
Wheat
east
Intolerance erified.
1 Lbs + 1 5/8
Method:
1. Blend 1/2 the liquidplus lumps. 4. Po and chill ove
Yeast
All rights reserved. Caution: This Allergen and Intolerance information has not been verified.
All rights reserved. 2650 VIRGINIA AVE NW, WASHINGTON, DC 2003 THEWATERGATEHOTEL.COM/KINGBIRD
Yield: 1 1 E
se
Ingredients:
e $0.00
se
PANISSE
1 Lbs + 1 5/8 Ounce
water
1 Lbs + 1 5/8 Ounce
veggie stock
1 Tablespoon
extra virgin olive oil
1/2 Ounce
Salt
1/6 Ounce
ground fennel seed
12 1/3 Ounce
chickpea flour
Peanuts
2 Each
lemon, zested
Wheat
Ingredients: Method: 1 Lbs + 1 5/8 Ounce
e $0.00 es
east
Peanuts Intolerance erified. Wheat
es
water 1.Lbs Blend liquid and all of the flour stock and blend in a vitaprep. 2. Add athe other half of 1 + 11/2 5/8the Ounce veggie the liquidplus the evoo and whisk into the batter. 3. Cook, stirring often so as to have no 1 Tablespoon extra virgin olive oil lumps. 4. Pour into sheet tray, level and evenly zest with lemon. 5. Cover with parchment 1/2 Salt andOunce chill overnight. 1/6 Ounce ground fennel seed 12 1/3 1 Ounce Yield: 1 EA Servings
chickpea flour
2 Each
lemon, zested
Panisse
Ingredients
Recipe Selling Price $0.00
1 Lbs + 1 5/8
1 Tablespoo
Critical details:
1/2 Ounce 1/6 Ounce Allergens:
Method: 1. Blend 1/2 the liquid and all of the flour and blend in a vitaprep. 2. Add athe other half of the liquidplus the evoo and whisk into the batter. 3. Cook, stirring often so as to have no lumps. 4. Pour into sheet tray, level and evenly zest with lemon. 5. Cover with parchment and chill overnight.
12 1/3 Ounc
Eggs
Fish
Shellfish
Tree Soy nuts
Sesame seeds
Milk
Peanuts
Yield: 1 1 EA Servings
Sulfites
Intolerances: Gluten
Lactose
2 Each
Wheat
east
Intolerance erified.
1 Lbs + 1 5/8
Method:
1. Blend 1/2 the liquidplus lumps. 4. Po and chill ove
Yeast
All rights reserved. Caution: This Allergen and Intolerance information has not been verified.
All rights reserved. 2650 VIRGINIA AVE NW, WASHINGTON, DC 2003 THEWATERGATEHOTEL.COM/KINGBIRD
Yield: 1 1 E
