Traditional Croziflette
Ingredients
- 400 gDried pasta (crozets type)
- 1 pcReblochon cheese (sliced in half horizontally)
- 200 gSmoked lardons
- 2 pcOnion (finely sliced)
- 200 mlCream
- 100 mlDry white wine
- 20 gSalted butter
- 2 pinchBlack pepper ground
- 400 gSavoy Crozets (buckwheat or plain)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
