Here is croziflette, a Savoyard dish that revisits tartiflette with crozets, these small square pastas, for a comforting and generous delight.
Raclette and tartiflette reign supreme on our winter tablesbut if you are looking for an alternative that is just as delicious and comforting, let yourself try croziflette.
This Savoyard treasure, still little known, revisits the tartiflette by swapping the potatoes for delicate little ones square pasta called crozetswhich give this dish its unique name.
Don’t be fooled by its apparent simplicity: behind this recipe hide some tips for achieve perfection.
Croziflette, real ode to the mountainscombines fondant and generous flavors, to warm hearts as much as plates. A dish that invites conviviality while offering touch of novelty to your winter meals.
Here’s how to prepare this delicacy at home, with some tips for sure success. Time for the steps!
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The list of ingredients
- Preparation time : 10 minutes
- Cooking time : 40 minutes
For four people :
- Sel
- Pepper
- 1 Reblochon
- 1 onion
- 20 cl of crème fraîche
- 200 g of bacon
- 300 g buckwheat crozets
The steps of the recipe
Start by cooking the crozets in a large pot of boiling salted water. for 20 minutes. Meanwhile, prepare the other ingredients for save time.
Ten minutes after the start of the cooking crozetspeel and finely slice the onion. Brown it in a hot pan with a knob of butter until it becomes soft and slightly caramelized. Once ready, reserve it on a plate.
In the same pan, brown the bacon until they are nicely browned. Then put the onions back in the pan with the bacon, add the crème fraîche and mix well. Leave to simmer for a few minutes to reduce the sauce slightly and obtain a creamy texture.
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Once the crozets are cooked, drain them carefully. In a gratin dishstart to assemble your preparation by alternating one layer of crozets and a layer of cream/bacon/onion mixture. Repeat the operation until running out of ingredients.
Finish by placing the reblochon cut in half on top of the dish, crust side up, so that it browns nicely in the oven. Bake at 200°C for 20 minutesuntil the reblochon is melted and golden. Serve hot to enjoy this comforting dish.
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