The Croziflette

RECIPE : The Croziflette

  • For 4 people
  • 10 minutes of preparation
  • 40 minutes of cooking

INGREDIENTS :

  • 300 g of Crozets of Savoie
  • 1 onion
  • 1 coffee spoon of sunflower oil
  • 7oz of sliced Reblochon Le Palais des Saveurs
  • 7oz of Coppa
  • 0.8 cup of cream
  • Pepper

Preheat the oven in 390°F
Cook Crozets 15 minutes in salty boiling water. Meanwhile, slice thinly the onion and sweat it in the oil. Drain Crozets and mix them with onions. Add the coppa cut in strips, the pepper and the cream and mix well
Put down the whole preparation in a gratin dish and cover harmoniously the dish with your still frozen slices of Reblochon. Now, you just have to put the dish in your oven during approximately 20 minutes and make it brown ! You can serve it.
THE THING IN MORE: Are you tired to always eat the same tartiflette ? Well, that’s handy, since I present you the Croziflette ! Yes, nice to meet you !
But what the hell are « crozets » ? These small squares of dough are native of Savoie. Alone, they redraw the links between Savoy and Italy. Indeed this is a know-how communicated by our transalpine neighbors. Initially reserved for festives dishes, Crozets is not considered as pastas but as a cereal preparation because they contain wheat flour and not semolina.
THE ADVICE : For these recipe, you suspect although the nutritional aspect could be how to say… imperfect ! This is an indulge to eat as unique dish. Anyway, when you will have finished your plate I challenge you to eat something else ! Well, we replaced the traditionals lardons by a more flavourful and less fat delicatessen: the Italian coppa, which works very well in this Savoy and Italian influence’s recipe. A little walking after the meal , and that’s settled !