Clafoutis de Pissenlit (Dandelion Clafouti)

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Clafoutis de Pissenlit (Dandelion Clafouti)

Clafoutis de Pissenlit (Dandelion Clafouti) is a traditional French recipe for a classic for a savoury mix of ricotta cheese, dandelion cheese and onion bound with eggs that is baked in individual dishes. The full recipe is presented here and I hope you enjoy this classic French version of: Dandelion Clafouti (Clafoutis de Pissenlit).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Vegetarian Recipes Cheese Recipes Baking Recipes French Recipes

Ingredients:

200g dandelion leaves
100g Ricotta cheese (weighed after straining through cheesecloth)
1 spring onion, finely chopped
2 eggs
3 tbsp freshly-grated Parmesan cheese
3 tbsp olive oil
salt and freshly-ground black pepper, to taste

Method:

Trim off the tough bases of the dandelion leaves then wash the leaves well, allow to drain and chop them coarsely.

Heat the oil in a pan, add the spring onion and fry for 3 minutes then stir in the dandelion leaves. Cook for 2 more minutes then take off the heat and turn into a bowl. In a separate bowl, whisk together the strained Ricotta cheese and the eggs then beat in the Parmesan cheese and season to taste. When the vegetables have cooled stir these into the cheese and egg mix.

Butter individual baking dishes quite liberally then turn the cheese and vegetable mixture into these (allow enough room for the mixture to expand during cooking). Place on baking trays and transfer to an oven pre-heated to 180&x00B0;C. Bake for about 10 minutes, or until well risen and golden brown on top. Serve immediately.