High chef Matt was close to the Savoie area in France when he explored the native dishes within the space.
This specific one is named ‘La Croziflette’ and he has included the extra conventional meat recipe and a singular vegetarian model.
La Croziflette Legumes
Crozets de Savoie are small, sq. pasta shapes historically made with wealthy egg buckwheat pasta dough.
The pasta is cooked al’dente after which combined with spring onion, leek, mushroom, asparagus, sun-dried tomato and grilled pepper, Comte cheese & creme fraiche.
It’s then positioned right into a dish, topped with reblochon cheese and grilled till golden and effervescent.
The completed dish La Croziflette Legumes, that Matt has shared solely with MailOnlineÂ
This apline dish ‘La Croziflette’ is just like the opposite well-known dish of the French Alps Tartiflette, which makes use of potato as an alternative of pasta.
Right here I’ve eliminated the normal meat parts, creating an equally scrumptious and wealthy model utilizing the greens.
These wealthy, creamy scrumptious dishes are the proper meal after a protracted hike or after a day snowboarding within the mountains.
I had mine with a easy tomato salad however any inexperienced salad would even be excellent.
The pasta is available on-line and this dish by no means fails to fulfill. It’s pure consolation meals at its most interesting and one other nice instance of high-quality French regional meals however reinvented with a extra fashionable plant-based mindset.
What Matt used
250g Buckwheat & regular Crozet pasta
6 Asparagus, peeled & blanched for one minute
6 Button mushrooms, sliced
100ml Macon Chardonnay white wine
2 Spring onions
1 Finely diced garlic glove
A pinch of herbs de Provence
1 Tbsp finely chopped flat parsley
200ml Creme fraiche (40 per cent fats)
200g Croises tartiflette cheese, sliced
50g Comte cheese (12 months previous)
2 Tbsp reserved pasta water
1 Tbsp Edmond Fallot Tarragon mustard
Telicherry black pepper
3 Bay leaves
1 Grilled pepper, peeled, seeded and dried
50g Solar-dried tomatoes drained and diced
What you would use
250g small Marconi, small shells or Orzo
4 to six white asparagus stalks
4 to six chestnut mushrooms
100ml Pinot Blanc, Gris, Aligote or Chablis
One finely diced small onion or shallot
Garlic is non-compulsory
Pinch of dried thyme
One tbsp finely chopped chives, basil or dill
Double cream or Creme fraiche (30 per cent fats)
200g Reblochon, Pie d’Angloys or Brie
50g Gruyere, Raclette, Cantal or Gouda
Dijon, wholegrain or English mustard
2 Tbsp sizzling water
Any freshly floor black pepper
Sprig of rosemary or sage leaves
100g grilled peppers in oil in a jar
50g piquillo peppers from a jar
Technique (serves 2, cooking time quarter-hour, oven 200c)
1. Cook dinner the pasta in boiling water till al-dente or in keeping with the directions from the packet
2. Drain the pasta and reserve a couple of tablespoons of the pasta water for later
3. Whereas the pasta is cooking, sweat the spring onion, leek, bay leaves and herbs in a teaspoon of butter and olive oil in a heavy-based frying pan on medium warmth till translucent for 5 minutes
4. Add the garlic and sweat for one more minute
5. Add the mushrooms and prepare dinner for a few minutes till they soften
Sweat the spring onion, leek, bay leaves and herbs in a teaspoon of butter and olive oil in a heavy based mostly frying pan on medium warmth
Layer up the pasta with the blanched asparagus and place right into a deep dishÂ
6. Add the wine and scale back till practically evaporated, take away from the warmth and discard the bay leaves and any herb springs
7. Add the sun-dried tomatoes, diced peppers, flat parsley, a teaspoon of mustard and creme fraiche
8. Add the drained pasta, mixing till mixed and add one to 2 tablespoons of the pasta water if wanted to assist create a easy consistency
9. Layer up the pasta with the blanched asparagus
11. Put within the oven for 10 minutes at 200c
12. Then place right into a sizzling grill till effervescent and golden
13. Let it relaxation earlier than serving after which get pleasure from
La Croziflette Savoyarde
Crozets de Savoie are small sq. pasta shapes, historically made with wealthy egg buckwheat pasta dough.
The pasta is cooked al’dente and combined with charcuterie like bacon lardons, Morteau or Didot sausages, Jambon cru Savoie smoked ham and creme fraiche.
It’s then positioned right into a dish topped with reblochon cheese and grilled till it’s golden and effervescent.
The completed dish La Croziflette Savoyarde, that Matt has shared solely with MailOnline
This alpine dish ‘La Croziflette’ is just like the opposite well-known dish of the French Alps Tartiflette, which makes use of potato as an alternative of pasta.
These wealthy, creamy scrumptious dishes are the proper meal after a protracted hike or after a day snowboarding within the mountains.
I had mine with a easy tomato salad however any inexperienced salad would even be excellent or some steamed greens on the facet can be excellent.
The pasta is available on-line and this dish by no means fails to fulfill. It’s pure consolation meals at its most interesting.
What Matt used
250g Buckwheat and regular crozet pasta
100g Smoked bacon lardons
150g Diced Morteau or Diot sausages
100g Foret Noir Jambon cru smoked ham
100ml Macon Chardonnay white wine
1 Finely diced garlic clove
Pinch of herbs de Provence
One Tbsp finely chopped flat parsley
200ml Creme fraiche (40 per cent fats)
200g Croises tartiflette cheese, sliced
50g Comte cheese (12 months previous)
1 Tbsp Edmond Fallot Tarragon mustard
2 Tbsp reserved pasta water
Telicherry black pepper
3 Bay leaves
What you would use
250g small macaroni pasta, small shells or Orzo
100g plain or streaky bacon or pancetta
150g Of any cooked and smoked sausage
100g Parma, Serrano or Black Forest ham
100ml Pinot Blanc, Gris Aligote or Chablis
1 Finely diced onion, leek or spring onion
Garlic is non-compulsory
Pinch of dried thyme
1 Tbsp finely chopped chives, basil or dill
Double cream
200g Reblochon, Pie d’Angloys or Brie
50g Gruyere, Raclette, Cantal, Gouda
Dijon, wholegrain or English mustard
2 Tbsp sizzling water
Any freshly floor black pepper
Sprig of rosemary or sage leaves
Technique (serves 2, cooking time 20-Half-hour, oven 200c)
1. Cook dinner the pasta in boiling water till al’dente or in keeping with the directions on the packet.
2. Drain the pasta, reserving a couple of tablespoons of the pasta water
3. Whereas the pasta is cooking, saute the bacon lardons in a heavy-based frying pan till evenly golden. Add the shallot and bay leaves, dried or recent herbs if utilizing and a tablespoon of butter and prepare dinner on medium warmth for 5 minutes
Cook dinner the pasta in boiling water till al’dente or in keeping with the directions on the packet
Saute the bacon lardons in a heavy based mostly frying pan till evenly golden and add the shallot and bay leaves, dried or recent herbs and a tablespoon of butter ans prepare dinner on a medium warmth for 5 minutes
4. Add the wine and scale back till it’s practically evaporated
5. Add the Morteau sausage and prepare dinner for 2 minutes
6 Take away from the warmth
7. Take away the bay leaf and any herb sprigs
8. Add the recent pasta, mixing till mixed
9. Add the creme fraiche, mustard, Comte and reserved pasta water, combine evenly till mixed, creamy and emulsified, season with black pepper
10. Layer the pasta with the smoked ham
11. High generously with slicked reblochon cheese
12. Put within the oven for 10 minutes at 200c
13. Then place beneath a sizzling grill till effervescent and golden
14. Let it relaxation for a couple of minutes earlier than serving and luxuriate in
