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My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!

Crozotto

Crozotto: a French pasta 'risotto' with cheese, porcini mushroom and white wine!

Course Main Course
Cuisine French
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2
Calories per serving 727 kcal

Ingredients

  • 9 oz crozets pasta (250 g)
  • 2 oz beaufort cheese (55 g), grated
  • ½ oz dried porcini mushrooms (16 g)
  • 1 cup vegetable stock (240 ml), warm
  • 1 240 ml dry white wine
  • 2 small garlic cloves chopped
  • 3 tbsp onion chopped
  • olive oil
  • pepper
  • salt

Instructions

  1. Let the porcini mushrooms soak in warm water for about 15 minutes until rehydrated.

    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  2. Pour some olive oil in a large saucepan. Then add the chopped garlic and onion. Season with a little pepper.

    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  3. Place the pan over medium heat until hot. Cook the onion and garlic for 5 minutes until a little soft. Then add the crozets pasta.

    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  4. Give it a good stir and then add the white wine.
    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  5. Bring the pasta to a light boil and let the white wine vaporize. Then little by little add splashes of warm vegetable stock like you're making a risotto. After 5 minutes add the soaked porcini mushrooms and its flavorful soaking liquid.

    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  6. Let the liquid vaporize and keep adding warm stock. Check the tenderness of the crozets. Right before it is al dente, add the grated beaufort cheese.
    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  7. Thne take the pan off the heat. Stir well and let the cheese melt nicely for another 2 minutes until the pasta is tender. You should end up with a gooey cheese pasta.
    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!
  8. Check the seasoning right before serving and add extra pepper or salt to taste if necessary. Then scoop the crozotto onto deep plates and serve.
    My croziflette: a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes!