Clafoutis de Fevettes au Parmesean et Basilic

[bleudauvergne]

Clafoutis de Fevettes au Parmesean et Basilic

Serves 4 as Main Dishor 6 as Side.

This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.

It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.

This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

• 500 g fresh young feves
  
• 4 eggs
  
• 20 cl milk
  
• 10 cl heavy cream (liquid)
  
• 70 g freshly grated parmesean
  
• 2 T flour
  
• 1 small bouquet of basil
  
• 1/2 tsp salt
  
• 1/4 tsp grated nutmeg
  
• fresh ground white pepper
  

Preheat your oven to 160 C / 320 F.

Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.

Combine the eggs, the milk and cream in a large bowl and beat until well combined.

Wash and dry the basil, remove the leaves from the stems and mince it finely.

Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.

Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.

Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.

Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy

( RG1243 )