Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, croziflette. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Croziflette, a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes! Fry with a bit of butter. Pour some white wine on the pan and stop cooking process.
Croziflette is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Croziflette is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook croziflette using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Croziflette:
- Take 1 paquet de crozet (400g)
- Take 1 oignon
- Take 1.5 reblochon
- Get 2 tranches de jambon cru epaisses
- Get 1 brique de crème liquide
- Take Sel poivre
- Get 1 tout petit verre de vin blanc
The Croziflette is an alternative to the Tartiflette. This one is not as famous in France as the three previous ones. It is exactly the same recipe except that you have to switch the potatoes with the French pasta from Savoie call Crozet: Crozet pasta. I hope you enjoy discovering those French Alps foods (fondue.
Steps to make Croziflette:
- Faire cuire les crozets 15 min dans de l eau bouillante salée
- Coupez le jambon en petit morceau genre lardons et emincez l oignon.
- Faites revenir l oignon, deglacer au vin blanc et ajouter le jambon 2 min.
- Couper 1 reblochon en dès et la moitié du deuxième dans me sens de l epaisseur.
- Egouttez les crozets, les mettre dans un plat à four. Ajouter l oignon et les lardons, melanger, ajouter de la crème, sel poivre et recouvrir de reblochon. Verser encore un peu de crème sur le dessus.
- Cuire 15 min à four chaud, 200°.
It is exactly the same recipe except that you have to switch the potatoes with the French pasta from Savoie call Crozet: Crozet pasta. I hope you enjoy discovering those French Alps foods (fondue. A la base de la recette de la croziflette, on trouve le Crozet : pâte alimentaire traditionnelle de Savoie, c'est une petite pâte carrée à base de farine de sarrasin ou de blé dur. 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.
So that is going to wrap it up for this special food croziflette recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
