A bag of artichokes in the fridge begged for attention (sorry for a lame pun) – finally a chance to make Boulud’s artichoke radicchio clafoutis.
An appropriate light dish for a late night dinner but requiring some sauce or something – of piquillo peppers maybe – they would compliment artichokes nicely – Casa Moro is one of the books for this kind of ideas. Bingo - jamon serrano and parsley sauce.
Both things came out great: the clafoutis had a perfect texture of dense artichokes enveloped in airy filling. And the sauce was quite unusual – salty, hot and zesty and definitely goes into my repertoire – should be great with broccoli or asparagus (this is how it’s used in the book).
Couple of notes on recipes:
clafoutis (i actually got the recipe from Off Duty cookbook) – to prevent discoloration i covered the artichokes with a large handful of parsley sprigs – and though artichokes still got gray in spots parsley enhanced the flavor nicely. Skipped arugula and used all radicchio (half of a small head), as well as oyster mushrooms instead of white – more flavorful and more appropriate texture for this dish. And i’m thinking of adopting the batter formula for making frittatas, they always seem to come out too dense and eggy… For variation on the theme there are at least two other Boulud’s savory clafoutis i’m aware of – of belgian endive (in the Cafe Boulud book), and of asparagus.
serrano ham parsley sauce – used prosciutto, more parsley, and also added a large jalapeno, seeds and all – outstanding, not only it worked great with clafoutis but also with baby roma tomatoes and radishes we had on the table. The recipe is simple – 4oz of prosciutto finely minced, 2 garlic cloves pounded with 1 chile and 7tbs of chopped parsley into a paste, then the meat and 4tbs of olive oil mixed in, and some lemon juice added to taste.