WEEKDAYS 1e|12c|p

Prosciutto and Spinach Clafoutis

Mario Batali
Servings: 6
30 to 60 min

This tasty version of the French clafoutis is sure to be manufique

  • Ingredients
  • step-by-step directions
Prosciutto and Spinach Clafoutis
  • For the Batter
  • 2 Egg Yolks
  • 1/2 cup Half and Half
  • 1/3 cup Flour
  • 1 1/2 tablespoons Butter (melted)
  • 1 tablespoon Sugar
  • pinch Salt
  • 3 Egg Whites
  • For the Clafoutis
  • 1 large bunch Spinach (cleaned)
  • 1 tablespoon Unsalted Butter
  • 1 clove Garlic (sliced)
  • Kosher Salt and Freshly Ground Pepper
  • 4 ounces Prosciutto (thinly sliced)
  • Parmigiano-Reggiano (to garnish)
  • Preheat your oven to 400°F.
  • Whisk together the Yolks and Half and Half until thoroughly combined.  Gently mix in the Flour followed by the Melted Butter, Sugar, Salt and set aside.
  • In the bowl of your mixer fitted with the whisk attachment, whip the Egg Whites until loose peaks form.
  • Gently fold the Egg Whites in to the Egg Yolk mixture until everything is fully combined but not deflated.
  • In a large non-stick skillet, add a tablespoon of Butter and add the Garlic and Spinach, cooking until just wilted. Season with a pinch of Salt and Freshly Ground Pepper. Stir the Prosciutto. Remove from heat, and pour into the bottom of a ceramic pie plate. Add the batter over and garnish with Parmigiano-Reggiano. Bake for 20-30 minutes, until puffed and golden. Serve warm and garnish with more Parmigiano-Reggiano.
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