Croziflette
Croziflette

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, croziflette. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Croziflette is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Croziflette is something that I have loved my entire life. They are fine and they look fantastic.

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.

To begin with this recipe, we have to prepare a few components. You can cook croziflette using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Croziflette:
  1. Prepare paquet de crozet (400g)
  2. Get oignon
  3. Take reblochon
  4. Prepare tranches de jambon cru epaisses
  5. Make ready brique de crème liquide
  6. Make ready Sel poivre
  7. Prepare tout petit verre de vin blanc

Inspirée de la tartiflette, la croziflette est un gratin de pâtes onctueux garni de crème et de reblochon. La recette de la croziflette est simple à réaliser, rapide et inratable ! 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.

Steps to make Croziflette:
  1. Faire cuire les crozets 15 min dans de l eau bouillante salée
  2. Coupez le jambon en petit morceau genre lardons et emincez l oignon.
  3. Faites revenir l oignon, deglacer au vin blanc et ajouter le jambon 2 min.
  4. Couper 1 reblochon en dès et la moitié du deuxième dans me sens de l epaisseur.
  5. 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.
  6. Cuire 15 min à four chaud, 200°.

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. Croziflette is among the traditional French recipes from the mountainous Savoy region of France, a hearty alpine indulgence that is a favorite in the long winter months. Croziflette is a twist on the better-known tartiflette—switch out the potatoes for a special type of pasta called crozet, and you have a French-style pasta bake! Croziflette Cheese local produce Main Courses Reblochon Recipe.

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