Gastronomy
Croziflette: the Alpina recipe
Inspired by tartiflette, croziflette is a creamy pasta gratin topped with cream and Reblochon cheese. The croziflette recipe is simple to make, quick and easy! In winter, it’s a hearty dish, ideal for large and small gatherings alike!
The recipe for croziflette is based on Crozet, a traditional Savoy pastry made from buckwheat or durum wheat flour. Today, crozets are sold all over France and can be used to diversify certain mountain dishes such as the tartiflette recipe, becoming here a delicious and tasty croziflette, just the thing to warm you up on a long winter’s evening. You’ll need just 25 minutes to make your crozet gratin. There are two main stages: cooking the pasta, then gratinating in the oven.
Preparation time: 10mn
Cooking time: 30 mn
Total time: 40 mins
A hearty dish
Ingredients (serves 5)
- 200 g buckwheat crozets
- 200 g plain ALPINA Savoie crozets
- 4 slices of Savoy cured ham
- 1 onion
- 1 reblochon cheese
- 30 cl fresh cream
5 steps to a gourmet meal
The croziflette recipe
- Cook the crozets in boiling salted water for 15 mins.
- Cut the cured ham into thin strips and the Reblochon cheese into cubes.
- Sweat the onions.
- Drain and rinse the crozets thoroughly in warm water. Pour them into a large gratin dish, drizzle with crème fraîche, add the ham strips and onions, then scatter over the diced Reblochon cheese.
- Bake in a hot oven (200°C) for 15 minutes. Serve immediately.
Good to know
- Crozets are produced in Chambéry, the capital of Savoie, by ALPINA: www.alpina-savoie.com
- In the past, the dough was shaped by hand, rolled out with a roller and then cut with a special chopper!
- You’ll find ALPINA crozets all over France, in almost all supermarkets. Closer to Savoie, you’ll also find artisanal or organic crozets. If you can’t find any, you can also make your own crozets.