Crozets

See also: Crozet

The crozets are a variety of pasta products specific to the Savoy. They are small pieces of pasta product, flattened with the roller and cut in squares using a specific knife-mincer.

The name would come from the Savoyard patois croé which means small , others think that it would come from bottom Latin the crux , which means cross and which gave Savoyard the crwê , but one finds also various terms like croêze , croêju (Albertville), croezu (Annecy), croezet (Thônes), krozè (Vallée of Oisans)

Each valley knew forms, the savors and original receipts accompanied by the products of season.

Crozets with the furnace for 4 people

Ingredients

  • 300 G of crozets
  • 200 G of Beaufort crossed in fine plates, or abundance or Gruyere or Emmental
  • 250 G of fresh cream
  • pepper of the mill, salt, nutmeg

Preparation

  • Make cook, during 20 minutes, 300 G of crozets in 3 liters of ebullient and salted water.
  • Put the crozets (little drained) in a small dish at buttered gratin, add the fresh cream, salt and pepper, and mix the whole well. there
  • Integrate one the third of the sections of Beaufort crossed in fine plates and cover the preparation with the 2 other thirds of the plates of Beaufort, and strew with nutmeg.
  • Made gratiner with the furnace during 20 minutes before being useful, accompanied by a salad to nuts.

Alternatives

  • During the preparation you can also add to it onion which you made sweat, and some jumped plugs.
  • You can also use Reblochon instead of cheese of Beaufort. One speaks then about Croziflette.

External bonds

  • crozets: a site devoted to the crozets, history, receipts etc
  • Origine of the word
  • Alperep
  • Arts of cooking
  • Côté cooks

Random links:Saint-Illide | Nox (chemistry) | Volvo P1800 | Guillaume Of Tillot | Positive Mental Octopus | Dragon_(la_Moyen-terre)