Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, croziflette. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Croziflette is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Croziflette is something that I have loved my entire life. They’re fine and they look fantastic.
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To get started with this recipe, we must first prepare a few ingredients. You can have croziflette using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Croziflette:
- Take crozet
- Make ready tranches de jambon cru ou 250 g de lardons
- Make ready oignon
- Get g/300g de reblochon
- Get crème fraîche
Add cream, pepper, and pour in an oven dish. Place slice of raw ham on top of the crozets. Cut each reblochon in two pieces. The croziflette is a local winter speciality!
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).
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. 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.
So that’s going to wrap it up with this exceptional food croziflette recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
