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:
  • 150 g (5.25 oz) of buckwheat crozets
  • 150 g (5.25 oz) of wheat flour crozets
  • 200 g (7 oz) of blanched and sautéed lardons
  • 1 yellow onion finely sliced
  • 3/4 of farm reblochon slightly trimmed of rind
  • ground pepper