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.

10 comments:

  1. 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

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  2. Diane, if I can I buy my pine nuts in Marseille's Arab quarter they are far too expensive at the supermarkets here.

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  3. You are bringing that asparagus to new heights; looks so good.
    Rita

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  4. Thank you Rita, and welcome to Cuisine de Provence!

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  5. Barbara, this looks very, very nice. I can just imagine the aroma with all that basil in it. Ummmmm

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  6. Looks delicious. We just took asparagus off the menu at the Bistro since we are at seasons end here too. I will definitely try recipe.

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  7. Susan and Michel - do try this, I am sure you will like it.

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  8. I have also used walnuts with success when pine nuts were unavailable.

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  9. Thank you Rosaria,what a good idea.

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  10. Wow! Delightful and yummy!
    Thanks for sharing, I enjoyed the visit.

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