Croziflette Savoyarde
A hearty and creamy dish featuring Crozets pasta, smoked lardons, and Reblochon cheese, perfect for cozy winter nights.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Carnivore
Ingredients
Scale
- 300 g of Crozets Alpina Savoie
- 250 g of Smoked Lardons
- 1 Reblochon fermier
- 1 Large Onion
- 20 cl of Heavy Cream
- Freshly Ground Pepper
Instructions
- Cook the Crozets: Bring a large pot of salted water to a boil and cook the crozets for about 10 minutes until al dente. Drain and set aside.
- Sauté the Onions: In a large frying pan, heat olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and caramelized.
- Add the Lardons: Toss in the smoky lardons and continue to sauté for about 5 more minutes until crispy.
- Combine and Mix: Add the cooked crozets, heavy cream, and a pinch of pepper to the pan. Mix and let flavors mingle for about 2-3 minutes.
- Transfer to Baking Dish: Pour the mixture into a baking dish and place the halved Reblochon on top.
- Bake It Off: Preheat your oven to 200°C (390°F) and bake for 20-25 minutes until golden and bubbly.
Notes
Pair with a crisp green salad or roasted seasonal vegetables for a delightful contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Croziflette, French Comfort Food, Cheese Pasta, Winter Recipes, Savoyard Cuisine