Experiment – Courgette Flan and Chicken Livers:
This dish is a variation on a theme. The theme was set by Anna Binni at a recent blogging event hosted by Tuscany Now. Some of what we ate was quite familar and I was really interested to discover how to make the chicken liver dish for that reason.
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We feasted on chicken livers cooked much as Anna showed us when I visited Tuscany. For the most part they were chopped up a bit more and served on bruschetta or on polenta, which was a great way to soak up the fabulous juices.
And, while I liked the pastry free flan (which I believe is called sformata or sformato in Italy) it’s nearly impossible to find courgette flowers here, unless you grow them yourself. And even if I had some, I’d want to make courgette flower fritters (which would be fabulous to serve with the dish!). So I wanted to add something to give that slightly floral taste I think the flowers are intended to provide. The solution was easy for me. I still have some fennel pollen from Global Harvest and I had been planning to try using a little in a béchamel. This was a perfect opportunity. I think making your own bechamel really helps to get a light consistency. I used semi skimmed milk too and drained the courgettes a bit more carefully than on the evening by using kitchen roll to absorb as much of the fat as possible while still keeping the lovely buttery olive oil taste.
Finally, I generally cook for one or two people. So, instead of making one big flan, I reduced the quantities a bit and made small flans! I’ve discovered they do keep very well and are great for a quick lunch, either at room temperature or just warmed up a little.
Without further delay, here’s what I did
Courgette and Fennel Pollen Flan with Chicken Liver Bruschetta
Print recipe
| Serves | 4-6 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Main Dish |
| Misc | Serve Cold, Serve Hot |
Ingredients
Chicken liver bruschetta
- 400g chicken livers
- 1 shallot (very finely chopped)
- 1 glass red wine
- 2 anchovies
- 8 medium slices good rustic bread
- 1/2 lemon (juiced)
- 50g butter
- 2-3 tablespoons good quality olive oil
Flan
- 8-10 small courgettes (Cut into batons)
- 50g butter
- 2 eggs
- 50g parmesan (grated)
- Pinchnutmeg (freshlly grated)
- 1 handful flat leaved parsley (chopped finely)
- 2 tablespoons Olive Oil
Bechamel
- 2 cloves garlic (crushed)
- 220ml milk
- 1 tablespoon flour
- 30g butter
- Pinchfennel pollen
- 1/2 teaspoon vegetable stock powder (Marigold bouillon might work here, I like e-cuisine because it is not too salty)
Directions
| Bechamel | |
| Make the Bechamel by melting butter and blending in the flour over a low heat | |
| Add the fennel pollen and vegetable stock powder to the milk and warm gently (I use my microwave for this!) | |
| Blend the milk into the flour and water roux bit by bit, stirring constantly | |
| Bring to a gentle simmer stirring constantly till you have a thick, gluey mixture | |
| Cover the bechamel and put to one side | |
| Flan | |
 In a pan put ½ glass of water, 50g butter, 2 tablespoons olive oil, diced courgettes garlic and shredded parsley. Cover the pan and cook on a high flame for 5 minutes. | |
| Take the lid off and keep stirring so that the liquid evaporates. Once the courgettes are cooked, drain in a kitchen paper lined colander, chop the mixture finely and mix with the béchamel, add a pinch of nutmeg, 2 eggs and mix carefully. Add the grated parmesan at the end. | |
| Butter the ramakins/pudding dishes and then line with fine breadcrumbs. Fill the dishes with the flan mixture about 2/3rds of the way up | |
| Bake in a hot oven (200-200c) for around 20 minutes, till the flans have risen and the tops are nicely browned | |
 Take out of the oven and leave to cool for 5 minutes before turning them out of the tins | |
| Chicken Livers | |
| Wash the chicken livers thoroughly and cut them into small pieces. Put them in a pan with the butter, 2 tablespoons of olive oil and shallot. Sautee on medium flame for approximately 15 minutes with the lid on. | |
| Take off the lid and turn the gas to maximum and keep turning and sautéing them. When they are nicely done deglaze the pan with a little wine (I used red wine). Repeat this process 3 times, scraping off the caramelised meat from the pan sides into the sauce. | |
| Add the anchovies, stir well, add the lemon juice and continute to cook with the lid off for a further 10 minutes, stirring often. Check the flavour and season with salt and pepper to taste | |
| Brush the bread slices with oil and if you like rub with a cut clove of garlic. Toast them on the grill or on a hot griddle | |
| Serve the chicken livers on the toasted bread with the flan to one side | |
I’d be quite happy to make the chicken liver dish to eat with polenta too. Or, to serve the courgette and fennel pollen flans with a simple tomato sauce or salad. It was VERY good and I am planning to try some variations with the fennel pollen, which worked very well in the bechamel. I suspect Anna would despair as I cut out most of the use of stock cubes and instead used a little vegetable stock powder in the flan which I could adjust easily. I did taste the mix though before cooking and decided it didn’t need any more seasoning. I used red wine instead of white in the chicken liver dish to add some depth and I tasted as I cooked and it seemed quite rich enough with the wine and anchovies. The result was a lighter, more delicate flan and a well flavoured chicken liver dish I hope without losing the essence of the recipe;) Nevertheless this is my entry for the Tuscan Cookery Challenge hosted by Tuscany Now
Although I like courgette flowers (as you, I usually fry them up) I’ve never been particularly fond of them in non-crispy recipes. I love the fennel pollen flan.. and may try it, but I think I’d sub in nasturtium flowers instead for something a little peppery… yours looks great, though
I didn’t use courgette flowers because we can’t get them here easily. nasturtium flowers do grow easily here and they’d look pretty as a garnish, but I’m not sure I’d want them in the dish either