Croziflette Recipe
Have you ever tried or made lasagna? Let me tell you, there are many variations you can try. I want to introduce you to a recipe that is a true gem of Alpine French cuisine: croziflette. It's a delicious variation of the classic tartiflette and perfect for those cold days when you just want something comforting and full of flavor.
Cool Facts...
This croziflette recipe has its roots in the Savoy region of the French Alps. It's an area known for its cheeses and hearty dishes, ideal for combating the cold. Croziflette, in particular, is made with crozets, which are small square-shaped pasta typical of Savoy. These crozets are combined with Reblochon cheese, bacon, and cream to create a dish that is simply irresistible.
A fun fact about crozets is that they were originally made with buckwheat flour, giving them a unique flavor and a more rustic texture. Nowadays, you can also find crozets made with wheat flour, which are a bit softer but just as delicious.
Croziflette is very easy to prepare at home, making it an excellent choice for a cozy dinner. You only need crozets, Reblochon cheese (or a similar cheese if you can't find it), bacon, onion, and cream. If you want to make this delicious dish, here's the complete recipe for you to try.
Have you ever tried or made lasagna? Let me tell you, there are many variations you can try. I want to introduce you to a recipe that is a true gem of Alpine French cuisine: croziflette. It's a delicious variation of the classic tartiflette and perfect for those cold days when you just want something comforting and full of flavor. This croziflette recipe has its roots in the Savoy region of the French Alps, combining small square-shaped pasta called crozets with Reblochon cheese, bacon, and cream to create an irresistible dish.
- 1 lb (450g) crozets (small square-shaped pasta)
- 1 Reblochon cheese (or similar soft cheese)
- 1/2 lb (225g) bacon, diced
- 1 large onion, finely chopped
- 1 cup heavy cream
- 2 tsp butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Cook the Crozets
Bring a large pot of salted water to a boil. Add the crozets and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Bacon and Onion
- In a large skillet, melt the butter over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes.
- Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Season with salt and pepper to taste.
- Combine Ingredients
In a large mixing bowl, combine the cooked crozets, bacon, and onion mixture. Add the heavy cream and mix well to combine.
- Assemble the Croziflette
- Preheat your oven to 375°F (190°C).
- Transfer the crozet mixture to a greased baking dish. Slice the Reblochon cheese in half horizontally and place it on top of the crozet mixture, rind-side up.
- Bake
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Serve
Remove the croziflette from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired. Serve hot and enjoy the cozy, comforting flavors of this Alpine dish.
Servings 4
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- If you can't find Reblochon cheese, you can substitute it with Brie or Camembert for a similar texture and flavor.
- This dish pairs wonderfully with a fresh green salad and a glass of white wine.
- Croziflette can be made ahead of time and reheated in the oven for an easy and delicious meal.
