Sausage and rapini clafoutis
Clafoutis isn’t just for dessert. With a few swaps, it transforms into a satisfying savoury dish — somewhere between a frittata and a crustless quiche.
Ingredients
- 1 to 2 fresh Italian sausages, approximately 200 grams
- 1½ cup rapini, chopped
- ¼ cup red onion, thinly sliced
- ¼ cup bell pepper, thinly sliced
- 1 clove garlic, chopped
- 1 teaspoon Dijon mustard
- ¾ cup whipping cream
- ¼ cup flour
- 3 eggs
- ¼ teaspoon salt
- Black pepper
- Herbs, such as parsley and chives, chopped for garnish
Instructions
- In a frying pan, thoroughly cook the sausage, then let it cool to room temperature. Slice the sausage into rounds and set aside. Add the garlic, onions and peppers to the pan and cook until tender. Cut the bottom portion of the rapini stem and discard it. Roughly chop the remainder, enough for 1½ cups. Add the rapini to the pan and cook until softened. Remove the vegetables from the heat and reserve.
- In a mixing bowl, whisk the eggs, cream, mustard, flour, salt and pepper until smooth.
- Add the batter to an 8-inch pie or tart dish. Add the cut sausage and the vegetables evenly into the batter.
- Preheat the oven to 375℉.
- Bake the clafoutis on the middle rack for 20 to 25 minutes until the top is golden brown and the centre is set. Once the clafoutis is cooked, remove it from the oven and let it cool for at least 5 minutes before cutting. Cut the clafoutis into wedges and serve, garnished with some chopped herbs.
