While I am at it: after the sweet clafoutis that you can enjoy cold (apple & pear clafoutis), I suggest you a salty clafoutis to eat warm: a simple recipe made from zucchini and ricotta.
For once I followed the recipe word by word (it doesn’t hurt once in a while :p). The recipe is by Alice on lesfoodies.com. But ok, I switched spinach with zucchini ^^.
If you are interested, the recipe is also available here with some information about its calories.
- 1 big zucchini (380g for this time)
- 250g ricotta
- 20cl milk
- 2 eggs
- 1 tablespoon flour
- Some nutmeg
- Salt, pepper
Start by grating the zucchini, put it aside.
In a salad bowl, mix flour with beaten eggs. Add salt and pepper.
Mash the ricotta into its box and blend it with the eggs. Mix well.
Grate some nutmeg on top of the mix. Do not hesitate to put enough nutmeg, we want it tasty :), mix.
Then add the milk. Squeeze the grated zucchini with your hands to extract juice as much as you can. Add the zucchini to the mix and mix everything.
Pour into a baking tin covered with some parchment paper.
Put in the oven at 200°C for 40 minutes.
Serve a piece of warm clafoutis with some cool green salad. You can serve some spiced tomato sauce to accompany the clafoutis, it will contrast with the mildness of the dish.
TIPS AND TRICKS
Me and my partner have eaten this clafoutis made for 4 persons, I may as well tell you right away, we liked it :) But it’s still a very light taste, maybe even too light. So don’t forget to put enough salt in the paste! Why not even add some paprika? Another idea would be to brown the grated zucchini before mixing them to the paste in order to increase the taste of this vegetable.
To be also tested!