Четверг 13 Август обновил 08-13-2020 до 8:06
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If for you skiing, the mountains and winter weather mean the joy of sharing, cooking and eating, you’re in the right place !
In Savoie, we take good food seriously and we have a little selection of our region’s essential dishes for you.
Tartiflette is nice but croziflette is even better. The potatoes are simply replaced by Crozets, traditional Savoyard pasta squares made from buckwheat or wheat flour. Add cured ham instead of diced bacon… truly delicious !
- 150 g of plain Crozets
- 150 g of buckwheat Crozets
- 4 slices of Savoyard cured ham
- 1 onion
- ¾ of a Reblochon cheese
- 50 cl de creme fraiche
Allow 15 minutes for preparation and 20 minutes cooking time.
Cook the crozets in a large quantity of salted boiling water for 15 minutes.
Slice the onion, cut the cured ham into strips and the reblochon into cubes.
Brown the onion.
Drain the crozets and place them in a gratin dish. Add the cooked onion, the ham, half the cubes of Reblochon and the cream. Mix it all together and add the remaining cubes of cheese on top.
Cook au gratin in a hot oven (180°) for 10 to 20 minutes.
Serve accompanied by a salad and a Savoyard white wine.