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Clafoutis – Torta di Ciliegie

Questa torta di ciliegie è più una torta che una torta o torta che i francesi chiamano “clafoutis”.

Clafoutis è incredibilmente facile da fare in quanto è fondamentalmente una pastella dolce versata sopra le ciliegie, cotta nel forno.

Tradizionalmente, i Clafoutis sono serviti per il brunch e non come dessert. Aggiungi una pallina di gelato alla vaniglia o panna montata per una delle torte di ciliegie più deliziose del mondo!

Clafoutis – Torta Di Ciliegie – 8 persone

  • 600 g di ciliegie
  • 100 g farina
  • 60 g di zucchero a velo
  • 80 g Burro semi salato
  • 20 cl di latte
  • 4 uova
  • 2 bustine di zucchero vanigliato
  • 1 pizzico di sale


  1. Preriscalda il forno a 210 ° C.
  2. Lavare le ciliegie, sbucciarle e scolarle.
  3. Sciogliere 60 g di burro nel microonde.
  4. In una ciotola, versare la farina, lo zucchero, il sale e 1 bustina di zucchero vanigliato. Mescolare. Aggiungi le uova una ad una, poi il latte a poco a poco continuando a mescolare. Aggiungi il burro fuso e mescola fino ad ottenere una pasta liscia.
  5. Ungi uno stampo con i restanti 20 g di burro, disponi le ciliegie sul fondo dello stampo, quindi versaci sopra l’impasto.
  6. Cuocere per 10 minuti a 210 ° C, quindi abbassare il termostato a 180 ° C. Cospargere con lo zucchero vanigliato rimasto e cuocere per altri 20 minuti.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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