Croziflette. Croziflette, Easy French Pasta Bake Recipe Have you heard of croziflette before? It is a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes because it is so rich and cheesy!
It is a French dish, coming from the mountains !
We usually eat that when going to ski for example.
Baked potatoes with bacon and onions covered with reblochon cheese.
You can have Croziflette using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Croziflette
- It's 400 of ge de crozets.
- Prepare 1 of reblochon.
- Prepare 200 gr of d'allumettes de jambon.
- You need 2 of gros oignons.
- Prepare 20 Cm of crème fleurette.
- Prepare 1 of verre de vin blanc.
- It's 1 of bouillon knorr.
- You need of Sel et poivre.
Crozets are a delicious alternative to pasta and are very easy to cook. Crozets are great served with onions sautéed in butter and a grated cheese stirred through, normally a local Savoie hard cheese; Tomme or Beaufort. The name derives from the Savoyard word for potatoes, tartifles, a term also found in Provençal. As with many traditional dishes in the region, the potato is a staple ingredient.
Croziflette step by step
- Faire cuire les crozets au sarrazin dans de l'eau bouillante salée avec un bouillon Knorr (temps de cuisson d'environ 20 min, à voir sur le paquet selon les marques)..
- Préchauffer votre four à 180°C. Faire fondre les oignons émincés dans un peu d'huile d'olives puis ajouter les allumettes de jambon, poivrer, saler et réserver..
- Couper le reblochon en dés avec la croûte. Dans une casserole, faire fondre quelques dés de reblochon avec de la crème fleurette puis ajouter un verre de vin blanc et réserver..
- Une fois les crozets cuits et égouttés. Dans un plat mettre la moitié de crozets puis le mélange oignons, allumettes de jambon, la moitié des dés de reblochon puis recouvrir du reste de crozets. Disperser le reste des dés de reblochon..
- Terminer en versant le mélange crème fleurette, vin blanc. Enfournez 30 minutes selon votre four (le dessus doit être gratiné)..
Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France. Crozets were made traditionally at home by housewives using buckwheat or wheat, or sometimes both. This pasta is used mainly to prepare two regional dishes, the croziflette (a variant of tartiflette) and crozets with diots. The name Crozet would have been modeled on the. croziflette. Definition from Wiktionary, the free dictionary.
