Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, croziflette. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Croziflette is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Croziflette is something that I’ve loved my entire life.
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 ingredients. You can cook croziflette using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Croziflette:
- Prepare 1 paquet de crozet (400g)
- Make ready 1 oignon
- Get 1.5 reblochon
- Make ready 2 tranches de jambon cru epaisses
- Make ready 1 brique de crème liquide
- Prepare Sel poivre
- Take 1 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:
- Faire cuire les crozets 15 min dans de l eau bouillante salée
- Coupez le jambon en petit morceau genre lardons et emincez l oignon.
- Faites revenir l oignon, deglacer au vin blanc et ajouter le jambon 2 min.
- Couper 1 reblochon en dès et la moitié du deuxième dans me sens de l epaisseur.
- 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.
- 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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