Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, croziflette. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really 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 well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Croziflette is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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:
- Get 200 g crozet
- Take 4 tranches de jambon cru ou 250 g de lardons
- Prepare 1 oignon
- Get 250 g/300g de reblochon
- Take 25 cl crème fraîche
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! There are many traditional French recipes from this area of France using crozets, but the cheesy croziflette is a family favorite. In this recipe, crozets are boiled then mixed with sautéed onions, cured ham and cream, then topped with thick chunks of Reblochon cheese and baked in the oven until the cheese is melted. The Croziflette is an alternative to the Tartiflette.
Steps 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).
In this recipe, crozets are boiled then mixed with sautéed onions, cured ham and cream, then topped with thick chunks of Reblochon cheese and baked in the oven until the cheese is melted. 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.
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