Crozyflette. Croziflette Croziflette au Cookeo Croziflette au Thermomix Croziflette à ma façon Croziflette au Companion Croziflette au Cooking Chef Croziflette au jambon fumé Croziflette au confit de Canard Croziflette au Monsieur Cuisine Croziflette basco-savoyarde Croziflette, French Pasta Bake with Bacon & Reblochon. Visiting Switzerland and the French Alps region by car. We set up camp in the beautiful town of Chamonix located right next to the Mont Blanc mountain, the highest mountain in Europe.
We usually eat that when going to ski for example.
Baked potatoes with bacon and onions covered with reblochon cheese.
Croziflette is among the traditional French recipes from the mountainous Savoy region of France, a hearty alpine indulgence that is a favorite in the long winter months.
Vous pouvez avoir Crozyflette using 5 ingredients and 6 steps. Here is how you achieve it.
Quelques ingrédients à faire Crozyflette Jusqu'à ce que
- Fournir 1 of oignon.
- Préparer 250 g of lardons.
- Fournir 50 cl of crème liquide.
- Fournir 300 g of crozets.
- Fournir 1 of petit roblochon.
Croziflette is a twist on the better-known tartiflette—switch out the potatoes for a special type of pasta called crozet, and you have a French-style pasta bake!. Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. The word tartiflette is probably derived from the Arpitan word for potato, tartiflâ. " This modern recipe was inspired by a truly traditional dish called "péla": a gratin of potatoes and onions (without cheese) in a long-handled pan called a.
Voici comment faire Crozyflette Étape par étape
- Couper les oignons en petits morceaux et les faire revenir..
- Faire revenir les lardons et les mélanger avec les oignons dans un saladier.
- Faire cuire les pâtes, les égoutter et les ajouter dans le saladier.
- Ajouter la crème liquide et tout melanger.
- Couper le reblochon en 4.
- Dans un plat, verser le mélange et déposer les morceaux de reblochon sur le dessus. Faire cratiner entre 5 et 10 minutes au four à 180°C..
Une bonne idée pour changer de la tartiflette. Couper le jambon cru en fines lanières, le reblochon en dés et hacher l'oignon. This one is not as famous in France as the three previous one. It is exactly the same recipe except that you have to switch the potatoes with the French pasta from Savoie call Crozet: Crozet pasta. Plus, if you know how to make Tartiflette, you know how to make Croziflette, you just need to substitute the potatoes for the crozets!
