Croziflette

Name: Croziflette
Yield: 4 servings
Cuisine: French
Ingredients: 400g crozets (buckwheat pasta squares); 200g smoked bacon lardons; 2 onions, sliced; 200ml crème fraîche or cream; 100ml dry white wine from Savoie; 1 Reblochon cheese, halved horizontally

Croziflette/kroh-zee-FLET/

Also known as: Crozets Gratin, Savoie Crozet Bake, Crozets au Reblochon

About this dish

Small square buckwheat pasta baked with bacon, onions, cream and melting Reblochon cheese until bubbling and golden.

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Ingredients

🌾400g crozets (buckwheat pasta squares)

🥓200g smoked bacon lardons

🧅2 onions, sliced

🥛200ml crème fraîche or cream

🍷100ml dry white wine from Savoie

🧀1 Reblochon cheese, halved horizontally

Method

Serves 4

Cook the crozets in salted water for about 15 minutes and drain.

Fry the lardons and onions until golden, then add the wine.

Mix the crozets with the bacon, onions and cream.

Spread in a baking dish and top with the Reblochon, rind side up.

Bake at 200°C (400°F) for 20 minutes until bubbling and golden.

✓ What Makes it Authentic

Croziflette is a Savoie ski-resort dish, a cousin of tartiflette made with crozets, the region's little buckwheat pasta squares.

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