FRIJE

Name: Croziflette or Savoyard Crozets
Prep time: 5 min
Cook time: 20 min
Yield: 5 servings
Ingredients: 150 g of small square pasta; 150 g of buckwheat crozet; 350 g of Reblochon; 1 onion; 50 cl of thick sour cream; 250 g of bacon cube

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Croziflette or Savoyard Crozets

Recipe for Savoyard Crozets offered by Alpina Savoie. You can replace the cured ham with 250 grams of bacon.

Public

Course: Main course

Preparation time: 5 minutes

Cooking time: 20 minutes

Cost per serving: 1,83 €

Energy: 885 kcal / serving

Nutritional score:

Instructions

1. Cook the Crozets by boiling them for 15 minutes in a large volume of salted boiling water (10 times the volume of Crozets).
2. Slice the onion, cut the cured ham into thin strips or fry the bacon, and cut the reblochon cheese into cubes.
3. Brown the onion.
4. Drain the Crozets. Pour them into a large gratin dish, add the ham strips, onion, half of the reblochon cubes, and the cream. Mix well.
5. Then, distribute the remaining reblochon cubes on top of the dish. Bake for 5 to 10 minutes in a hot oven (180°C).