I’m not from Savoy, but as a good lover of stringy cheese, I always look forward to the time of year when the raclette flows freely and I can prepare lots of mountain dishes without feeling at all guilty.
And, among my favorite recipes, there is that of Beaufort crozets. Crozets are these small squares of buckwheat (or durum wheat) pasta which are prepared au gratin with the best mountain cheese, which I call Beaufort. Here is the recipe to enhance (and perfume) your winter Sunday evenings.
The ingredients for the Beaufort crozets (for 4 people)
- 300 g of plain crozets or buckwheat
- 20 cl of thick crème fraîche
- 150g of Beaufort
- 1 onion
- 1 knob of butter
- Pepper mill
The recipe for Beaufort crozets
- Start by cooking the crozets in plenty of salted water, following the instructions on the package.
- In the meantime, cut the Beaufort into small pieces and slice the onion.
- When the crozets are cooked, drain them.
- In a pan, fry the onion in the butter, then add the crème fraîche and the Beaufort, until you obtain an enveloping sauce.
- Add the crozets, pepper and serve immediately.
You can also season this recipe with raw ham, leeks or sliced mushrooms. Enjoy your meal !
Add Madmoizelle to your favorites on Google News so you don’t miss any of our articles!
Source: Madmoizelle
Mary Crossley is an author at “The Fashion Vibes”. She is a seasoned journalist who is dedicated to delivering the latest news to her readers. With a keen sense of what’s important, Mary covers a wide range of topics, from politics to lifestyle and everything in between.
