Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, croziflette. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Croziflette is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Croziflette is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have croziflette using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Croziflette:
- Take 500 g crozets (nature/sarrasin)
- Prepare 1 oignon
- Make ready 200 g lardons
- Prepare 20 cl crème fraîche liquide
- Prepare 1 peu de vin blanc
- Prepare 1 reblochon
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 pendant 12 min
- Faire revenir les oignons avec les lardons à la poêle
- Déglacer avec 1 peu de vin blanc et laisser cuire à feu doux quelques minutes
- Rajouter la crème fraîche, laisser 2/3 min
- Pendant ce temps là, égoutter les crozets cuits et les mettre dans un plats à gratin
- Rajouter le mélange lardons/oignons/ crème fraîche sur les crozets. Mélanger
- Couper le reblochon en tranches et les poser sur la préparation
- Enfourner 20min à 200°,puis 2/3 min sous le grill
- Déguster…Bon appétit 😋
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.
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