Prep
15 min
Cook
25 min
Total
40 min
Ingredients
- Crozets are pasta products specific to Savoy.
- They are small pieces of dough, flattened with a roller and cut into squares using a specific chopping knife.
- Croziflette for 4 people:
- 5.25 oz (150 g) of buckwheat crozets
- 5.25 oz (150 g) of wheat flour crozets
- 7 oz (200 g) of blanched and sautéed lardons
- 1 yellow onion finely sliced
- 3/4 of farm reblochon slightly trimmed of rind
- ground pepper
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