Croziflette with Diots
Yes, you guessed it… La Croziflette is related to La Tartiflette – the common ingredient being Reblochon cheese from the Haute Savoie. I’ve mixed things up a bit and used Crozet pasta and Diots sausages both from the Savoie region.
Diots are a meaty sausage and you can get the smoked or natural. Crozets pasta comes in different flavours and is tiny squares – great for these pasta bake dishes. I use the make Alpina, as it’s locally made in Chambery in the Savoie. So this is a hearty mountain dish – great for that after ski or hike in the fresh mountain air!
This is a simple dish to prepare using ingredients from the region I live in. Easy to make ahead, then simply cook in the oven and serve with a crisp fresh green salad and crusty French bread!
La Croziflette
Serves 4
Ingredients for Croziflette with Diots
250g Crozet pasta
4 Smoked Diots
100g bacon lardons
1 large onion – chopped finely
1 garlic clove – chopped finely
A good splash of dry white wine – I used a local Chignon
1 whole Reblochon cheese
50 cl crème Fraiche
Olive OilButter
Salt and Pepper
Method for Croziflette
- Roast the Diots in the oven at 180° C for around 35 minutes – turning to cook evenly. Remove from the oven and allow to cool.
- Cook the Crozets pasta according to the packet – normally 15 minutes in salted boiling water.
- Sauté the bacon lardons and remove from the pan.
- Sauté the chopped onion until soft in olive oil and butter, add the garlic and continue cooking for a few minutes.
- Add the bacon back to the pan, then the wine and de-glaze the pan – cook until reduced and season.
- Slice the Diots into rounds and add to the pan.
- Add the drained Crozets pasta to the pan and then add the crème fraiche and mix together. Taste and adjust seasoning.
- Transfer this mixture to an ovenproof dish.
- Slice the reblochon and layer over the mixture.
- Cook in a pre-heated oven at 200° C for around 20 minutes until bubbling and browned on top.
- Serve with a green salad, crusty French bread and a glass of dry white Savoie wine.
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Love croziflette, and crozets in general – they seem to have so much more substance and flavour than standard pasta.
We’ve started making a slightly less cheesy version with tomato sauce (quite like the Reflets de France version) and then we mix in chopped up mozzarella and dollops of cooked spinach haché with crème fraîche (from the freezer cabinets in Carrefour). We do smother the top in Reblochon though in case it’s starting to sound a bit too frugal and off piste!
Yes the crozets are great and flavourful as you say. I love the sound of your recipe ‘Italy meets the Haute Savoie’! – will have to try this!