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Croziflette

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A delightful dish combining crozets pasta, creamy reblochon cheese, and savory lardons, perfect for cozy dinners.

Ingredients

Scale
  • 500g crozets pasta
  • 200g reblochon cheese
  • 150g lardons
  • 1 large onion
  • 300ml heavy cream
  • Salt and pepper to taste

Instructions

  1. Boil the crozets: In a large pot, bring salted water to a boil. Add the crozets pasta and cook for about 10-12 minutes until al dente. Drain and set aside.
  2. Sauté the lardons and onions: In a large skillet, cook the lardons over medium heat until crispy. Remove and set aside, leaving fat in the pan. Add the chopped onion and cook until translucent, about 5-7 minutes.
  3. Combine and stir: Return the lardons to the skillet with the onions. Pour in the heavy cream and stir to combine. Let it simmer for a couple of minutes.
  4. Mix in the crozets: Add the cooked crozets to the skillet and stir to coat. Add reserved pasta water if too thick, and season with salt and pepper.
  5. Layer with cheese: Transfer the mixture into a baking dish, slice the reblochon in half, and place on top of the pasta.
  6. Bake to perfection: Preheat your oven to 200°C (390°F) and bake for about 20-25 minutes until the cheese is bubbly and golden brown.

Notes

Let the dish sit for a few minutes before serving. Pair with a fresh green salad for a complete meal.

Nutrition

Keywords: Croziflette, French Cuisine, Comfort Food, Pasta Recipe

Find it online: https://rusticflavor.com/croziflette-5/

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