Croziflette
Especially for Federico, here’s a recipe for a croziflette – it’s like a tartiflette, but with crozets rather than spuds.
Ingredients
- Crozets – about 60 to 100g per person
- Lardons (cubed bacon) – to taste, around 20-30g per person
- Onions – 1 per person, or less if you like
- Fresh cream (about 50ml per person)
- Reblechon (stinky French cheese from Savoie) – a big reblechon will do for 4 people easily
Update
Daniel Veillard pointed out that I was being stingy with the ingredients. For the benefit of the people who really want to pig out, here’s what we used for 2 people last night: 200g crozets, 100g lardons, 200ml fresh cream, 2 onions, half a reblechon. Yes, that’s a bit more than the reccommended portions above, but we expected that to do 3 people.
Preparation
First, boil the crozets in salted water for a few minutes – they’re a bit like pasta, and al dente should be fine.
While they’re boiling, brown the lardons and onion together, then add the fresh cream. Season to taste (a bit of pepper is nice, but I don’t know herblore).
Drain your crozets, and put them in an oven dish (lasagna plate type thing). Cover with your thickened sauce, and mix roughly with a spoon.
Cut your reblechon in two along the short axis. You end up with 2 big round chunks of reblechon. Put these gooey side down on top of your dish, and put it in a pre-heated oven (about 200°C) for about 15 or 20 minutes (go with the flow).
Take it out of the oven, and while it is still hot, pull off the skins of the reblechon which will stay on the top while the cheese melts and infuses the rest.
Serve hot, with a nice white wine (de Savoie), and don’t count the calories.
Wake up the following morning, and go skiing.
