by gr8chefmb
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my 16 recipes »
gr8chefmb's Notes:
Expand5 large eggs Ask a question about this ingredient
3/4 cups + 2 tablespoons finely grated Parmesano-Reggiano cheese Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/2 teaspoon crushed red pepper flakes Ask a question about this ingredient
1/4 cup finely chopped fresh basil leaves Ask a question about this ingredient
1/2 teaspoon coarse ground salt Ask a question about this ingredient
1/2 cup all purpose flour Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1 pint heirloom cherry tomatoes, rinsed and patted dry Ask a question about this ingredient
1/2 teaspoon granulated sugar Ask a question about this ingredient
2/3 cups shredded mozzarella cheese Ask a question about this ingredient
8 fresh basil leaves, roughly torn Ask a question about this ingredient
Preheat the oven to 425 degrees F and place oven rack in the center of the oven.
Ask a question about this stepPlace eggs, 3/4 cup of Parmesano-Reggiano cheese, milk , cream, crushed red pepper, chopped basil, salt and flour in food processor or blender and process for 45-60 seconds, scraping down sides as needed, or just until batter is smooth. Let batter rest while preparing tomatoes.
Ask a question about this stepPlace a 9-inch oven-safe heavy skillet on high heat and melt butter. Use pastry brush to coat sides of skillet with melted butter. Add tomatoes and sugar to skillet; cook for 2-3 minutes, or just until tomatoes start to get soft enough to burst.
Ask a question about this stepRemove skillet from heat and pour batter evenly over tomatoes. Place skillet in center of oven and bake for 20 minutes, or just until clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse. Remove from oven and sprinkle remaining Parmesano-Reggiano cheese, mozzarella and torn basil leaves over the top. Cut into serving-sized wedges and serve immediately.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
