Crozets with Reblochon de Savoie

Crozets with Reblochon de Savoie

Difficulty:

Crozets with Reblochon de Savoie, a true mountain delight! These small Savoyard pasta pair wonderfully with the melting cheese, for a comforting and flavorful dish. A gourmet journey to the heart of the Alps, to be enjoyed without moderation!

Ingredients

INGREDIENTS

  • 500 g of crozets 
  • 250 g of bacon bits 
  • 200 g of crème fraîche 
  • 1 onion 
  • 2 Reblochon de Savoie cheeses

Preparation

Cook the crozets following the package instructions. Sauté the bacon bits with the minced onion in a little margarine.
Mix with the crème fraîche and crozets. Put this preparation in a heat-resistant dish that you will place on the upper tray to keep it warm.

Cut the Reblochon in half through its thickness. Place one half in each small pan, with the cut side facing up.

Place the small pan in the appliance. Wait for a few minutes... Remove the pan and scrape the melted surface of the Reblochon using a spoon onto your plate, which you have previously garnished with the preparation. Put the cheese back to melt and repeat the same operation. Serve with cured ham, dried meat, sausage, green salad, onions, pickles...

TIPS AND TRICKS 

You can replace the crozets with rice or other types of pasta...