No need to bother peeling and cutting potatoes: this variation of tartiflette is much easier to prepare!
Confit potatoes, grilled smoked bacon, all gratinated with a mountain of Reblochon… With this freezing cold, all you dream of is that: a good tartiflette. The problem is that this Savoyard dish cannot be improvised at the last minute. You first have to tackle peeling the potatoes, cutting them then pre-cooking them in water… In short, this requires a little time, something you are terribly lacking at the moment. Good news, there is a Savoyard variation that is much quicker and just as comforting: croziflette. Bacon, onions, reblochon: we find the key ingredients of tartiflette, but instead of potatoes, we use crozets, small traditional pastas from the region, explains us here chef Cyril Dviens. The Savoyard chef has taken the recipe step by step to enjoy it in just 30 minutes!
The ingredients of croziflette
Here are the quantities to treat four people or three hungry skiers.
- 400 g of crozets
- 1 large onion (or 2 small ones)
- 250 g smoked brisket
- 1 Reblochon
- 25 cl of crème fraîche
- Pepper
Preparing the croziflette
For this recipe, you will need a dish with fairly high edges, specifies the chef.
- Cook the crozets in a large pot of boiling salted water for the time indicated on the packet (generally 15 minutes).
- Cut the smoked brisket into bacon pieces, slice the onion and fry them together in a pan without fat until they obtain a nice color.
- Drain the crozets then place them at the bottom of the dish. Place the bacon and onions on top, add the crème fraîche and pepper and stir well.
- Cut the reblochon into four equal parts (thickly, then widthwise).
5. Smooth the surface of the dish as well as the edges and place the reblochon on top to completely cover the crozets. Bake in Grill mode at 200°C for 5 to 10 minutes until the top is nicely browned.
It’s already ready, all you have to do is serve with a good green salad!
