SHIZUOKA GOURMET

Clafoutis are not all desserts. The recipe can be easily adapted to vegetables and others. Living in Japan it is a bit reminiscent of tamagoyaki!
Here is another simple French recipe with a long name:
Clafoutis de Fevettes au Parmesan et Basilic
Broad Beans, Parmegiano & Basil Clafoutis!

INGREDIENTS: fro 4~6 persons

-Broad beans (choose them small): 500 g
-Eggs: 4
-Milk: 200 ml
-Fresh cream: 100 ml
-Grated Parmegiano Cheese: 70 g
-Flour: 2 tablespoons
-Sweet basil: a small bunch (finely chopped)
-Salt: a pinch
-Grated nutmeg: a pinch
-Freshly ground white pepper

RECIPE:

-Pre-heat oven to 160 degrees Celsius

-Drop the brad beans in a big pan of boiling salted water and cook for only a minute. Strain immediately and cool under running cold water. Drain again and put aside.

-In a large bowl break the eggs. Add milk and fresh cream. Strongly beat into an omelette.

-Add salt, flour, parmegiano, nutmeg, pepper and basil. Mix well. add brad beans.

-Butter the inside of a clafoutis dish.
Pour in the broad beans mixture.
Put inside oven immediately and bake for 35 minutes.

-Serve hot or cold with a roquette salad.

-Best appreciated with sparkling rose wine!

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Tags: グルメ, ソラマメ, バジル, パルメジャノ, フランス料理, Basil, Broad Beans, Clafoutis, 美食, eggs, 静岡, French cuisine, Gastronomy, Gourmet, Japan, Parmegiano, Shizuoka, 卵, 日本

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