Traditional Croziflette

Small square pasta squares bound by a creamy sauce and smoky bacon fat. The melted Reblochon forms a golden, crispy crust with a nutty aroma.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 1327
• Protein: 51 g
• Carbs: 138 g
• Fat: 61 g

Ingredients

• 400 g Dried pasta ( crozets type )
• 1 piece Reblochon cheese ( sliced in half horizontally )
• 200 g Smoked lardons
• 2 piece Onion ( finely sliced )
• 200 ml Cream
• 100 ml Dry white wine
• 20 g Salted butter
• 2 pinch Black pepper ground
• 400 g Savoy Crozets ( buckwheat or plain )

Instructions

1. Cooking the pasta

   Plunge the crozets into a large pot of boiling salted water. Cook for about 15 minutes. They should remain firm to the bite as they will continue cooking in the oven.

2. Browning the base

   In a sauté pan with a knob of salted butter, sweat the sliced onions. When translucent, add the smoky bacon. Let color until the fat is rendered and the bacon is slightly crispy.

3. Deglazing and reducing

   Pour in the dry white wine to deglaze and loosen the cooking juices at the bottom of the pan. Let reduce by half until the alcohol smell evaporates.

4. Binding with cream

   Drain the pasta and pour into the sauté pan. Add the cream and ground black pepper. Mix so the sauce coats every pasta square.

5. Oven gratin

   Transfer to a baking dish. Slice the Reblochon in half horizontally and place both halves on top, rind side up. Bake at 200°C until the cheese bubbles and is well browned.

Chef's tips

• Don't oversalt the pasta water, the cheese and bacon already provide plenty of salt.
• Lightly scrape the Reblochon rind with a knife before baking to help it melt.
• If the gratin looks dry before baking, add a small splash of milk.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in the oven or pan with a splash of milk to loosen the sauce.