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Ski - Crozet with reblochon cheese and bacon

https://www.moulinex.fr/recette/Crozet-reblochon-et-lardon/r/833799

Course: Main course
Preparation time: 0 minutes
Cost per serving: 1,32 €
Energy: 538 kcal / serving
Nutritional score:

Instructions

  • 1.   Instructions
  • 2.   Place the 200g of bacon and the 2 tablespoons of olive oil in the cooking pot and set it to manual mode, on the sauté mode for 4 minutes.
  • 3.   Then add the 150g of Crozet pasta and the 30 cl of water, and cook under pressure for 11 minutes. Season with salt.
  • 4.   Check that the Crozet pasta has absorbed all the water.
  • 5.   Add the reblochon cheese cut into pieces, and cook under pressure for an additional 3 minutes. It should be melted into the Crozet pasta.
  • 6.   Finish by adding the 2 tablespoons of fresh cream and season with salt according to taste. Mix well and enjoy.

Ingredients for servings

  • 150 g of small square pasta
  • 2 tablespoon of olive oil
  • 2 tablespoon of sour cream
  • 200 g of bacon cube
  • 30 cl of water
  • ½ Reblochon

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    538 kcal
    27 %
  • Fat
    37 g
    53 %
  • of which saturated
    17,78 g
    89 %
  • Carbohydrates
    25,38 g
    10 %
  • of which sugar
    1,37 g
    2 %
  • Protein
    24,94 g
    50 %
  • Fibers
    1,32 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.