Cooking, living, exploring Provence - it's markets, food festivals, seasonal highlights.
Wednesday, July 6, 2011
Two in One
What could be better than to prepare one recipe that then actually gives you two dishes? When I spotted a recipe for "Flan de Pointes d'Asperges au Pesto" in a summer special of "Côté Sud" that had pesto as a main ingredient I knew I had a winner. The recipe didn't even ask for homemade pesto but since basil is growing in abundance right now what could be easier?
So for the pesto you need: a real generous bunch of basil leaves, a good handful of pine nuts, 50 g (1/2 cup) of freshly grated parmesan, one clove of finely minced garlic and olive oil. Mix all ingredients into a fine paste, just adding enough olive oil to moisten the mixture. This recipe gives you the amount of pesto you need for the flan (about 130 g or 1/2 cup of pesto), but if you just double the quantities you will have the best ever pesto to stir into freshly cooked fettucine - a real feast that couldn't be simpler to prepare!
Back to the flan: Once you have prepared the pesto, preheat the oven to 140°C / 208° F
Mix the pistou with 4 large eggs, 50 g (½ cup) grated parmesan, 20 cl (¾ cup) cream (preferably thick crème fraîche) and a few turns of the pepper mill. Pour this batter into a buttered gratin dish, decorate with a bunch of asparagus tips (since asparagus season is over I cheated and used frozen that I defrosted before use) and bake for 35 minutes. Serve hot or lukewarm. Served with a big green salad on the side this flan makes an elegant and unbelievably fragrant summer lunch.
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What a great idea doubling up to make two dishes. I have a problem around here though finding pine nuts, they must be somewhere, but to date I have brought them back from the UK with me. Diane
ReplyDeleteDiane, if I can I buy my pine nuts in Marseille's Arab quarter they are far too expensive at the supermarkets here.
ReplyDeleteYou are bringing that asparagus to new heights; looks so good.
ReplyDeleteRita
Thank you Rita, and welcome to Cuisine de Provence!
ReplyDeleteBarbara, this looks very, very nice. I can just imagine the aroma with all that basil in it. Ummmmm
ReplyDeleteLooks delicious. We just took asparagus off the menu at the Bistro since we are at seasons end here too. I will definitely try recipe.
ReplyDeleteSusan and Michel - do try this, I am sure you will like it.
ReplyDeleteI have also used walnuts with success when pine nuts were unavailable.
ReplyDeleteThank you Rosaria,what a good idea.
ReplyDeleteWow! Delightful and yummy!
ReplyDeleteThanks for sharing, I enjoyed the visit.