Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, croziflette. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Croziflette is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Croziflette is something which I’ve loved my entire life. They’re nice and they look fantastic.
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To get started with this recipe, we must prepare a few components. You can have croziflette using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Croziflette:
- Get 200 g crozet
- Take 4 tranches de jambon cru ou 250 g de lardons
- Prepare 1 oignon
- Prepare 250 g/300g de reblochon
- Make ready 25 cl crème fraîche
Place slice of raw ham on top of the crozets. Cut each reblochon in two pieces. The croziflette is a local winter speciality! Because of our Italian influence we also make pasta here, the Crozets are some squared Savoyardes Pasta.
Instructions to make Croziflette:
- Faire cuire les crozets en les plongeant 15min dans de l'eau bouillante salée
- Émincer l'oignon, couper le jambon cru en fines lanières. Couper en deux le reblochon (dans le sens de longueur)
- Égoutter les crozets. Les verser dans un plat à gratin, ajouter les lanières de jambon ou les lardons, l'oignon. Couper un côté du reblochon en petit dés que l'on dispose dans le plat avec la crème. Sel, poivre. Mélanger.
- Disposer au dessus, l'autre partie du fromage. Faire gratiner 5 à 10 minutes à four chaud (180°C).
The croziflette is a local winter speciality! Because of our Italian influence we also make pasta here, the Crozets are some squared Savoyardes Pasta. It is a bit like a Tartiflette but replacing the potatoes with pasta. C'est en quelque sorte une tartiflette dans laquelle les pommes de terre ont été remplacées par des crozets, qui sont de petites pâtes carrées originaires de Savoie. 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.
So that’s going to wrap it up with this special food croziflette recipe. Thank you very much for your time. I am sure that you can 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
