Croziflette Pasta
![Croziflette Tartiflette Aux Crozets Recettes De Cuisine Croziflette Recette](https://i.pinimg.com/originals/71/23/f2/7123f27441d52ab5c982916d6ef254de.png)
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.
Croziflette pasta. The tiny square shaped crozets originate in the savoy region and are generally made of buckwheat but occasionally also with durum. Cook the crozets pasta according to the packet normally 15 minutes in salted boiling water. Add cream pepper and pour in an oven dish.
This pasta is used mainly to prepare two regional dishes the croziflette a variant of tartiflette and crozets with diots. Crozets were made traditionally at home by housewives using buckwheat or wheat or sometimes both. Remove from the oven and allow to cool.
Heat the butter and olive oil in a saucepan over a medium heat and fry the onion and garlic for 10 minutes until softened. 1 2 cup white wine optional 1 c. Croziflette recipe as adapted by two americans and a brit ingredients.
Read the full post. To make the croziflette preheat the oven to 200c 180c f gas 6. In the meantime slice onion and garlic.
Then sprinkle the pasta dish with the remaining reblochon cheese. Put the dish in a preheated oven at 356 f 180 c and bake the crozets gratin for 10 to 15 minutes until the cheese on top has melted nicely. Olive oil or butter.
Bring to a boil a large pan of salty water. Roast the diots in the oven at 180 c for around 35 minutes turning to cook evenly. Pour some white wine on the pan and stop cooking process.