Artichoke And Radicchio Clafoutis
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 large
Egg (at room temperature)3 large
Egg White (at room temperature)4 tsps
Sugar1 cup
Heavy Cream1 cup
All-Purpose Flour7 tbsps
Extra-Virgin Olive Oil2 cups
Water60 g
Pancetta1
Salt1 large
Shallot (finely chopped)Directions:
1
In a medium bowl, whisk together the eggs, egg whites and sugar; set aside
2
Gently heat the heavy cream in a saucepan until barely simmering
3
Remove from heat and add the yeast, stirring until smooth
4
Stir the cream into the egg mixture and whisk in the flour, followed by 2 tablespoons olive oil
5
Cover the batter with plastic wrap and refrigerate for 1 hour
6
Combine the juice of 1 lemon and 2 cups water in a large bowl
7
Trim the artichoke stems, snap off the outer leaves until the remaining leaves are half yellow and half green
8
Cut off the remaining green parts and drop into the lemon water
9
Warm 1 tablespoon of olive oil in a medium skillet over high heat
10
When the pan is hot but not smoking, add the pancetta and cook, stirring frequently, for 1 minute
11
Drain the artichokes and add them to the pan along with the juice of 1/2 a lemon
12
Reduce the heat to medium and season with salt and pepper
13
Cover and cook, stirring occasionally, until the artichokes are tender, 10 to 12 minutes
14
Transfer to a plate
15
Add 1 tablespoon olive oil to the pan
16
Add the mushrooms and shallot and season with salt and pepper
17
Cook for 3 minutes, tossing frequently
18
Add the arugula and 1/4 of the radicchio, season with salt and pepper, and cook, while tossing constantly, until the arugula and radicchio have wilted, about 2 minutes
19
Transfer the vegetables to a paper towel-lined plate
20
When cool, coarsely chop the mushroom mixture
21
Meanwhile, center a rack in the oven and preheat to 300 degrees F
22
Put a 8-inch round cake pan on a baking sheet
23
Spray the pan with nonstick cooking spray
24
Stir the mushroom mixture into the clafoutis batter and season with salt and pepper
25
Pour half of the batter into the prepared pan and sprinkle the artichoke-pancetta mixture on top
26
Cover with the remaining batter (the pan should be about 3/4 full)
27
Bake until a knife inserted in the middle comes out clean, 35 to 40 minutes
28
Whisk together the remaining lemon juice and remaining 3 tablespoons olive oil
29
Toss the remaining radicchio with the lemon vinaigrette and season, to taste, with salt and pepper
30
To serve, unmold the clafoutis, reinvert right side up, cut into 6 wedges and serve hot, with the radicchio salad