Crozets de Savoie

Crozets de Savoie is a traditional French dish that hails from the mountainous region of Savoie. This dish features tiny, square pasta made from buckwheat or wheat flour, and it has been a staple in Savoie homes for hundreds of years. Crozets are particularly beloved for their hearty nature, making them a perfect accompaniment to rich alpine cheeses and meats. Historically, crozets were made by hand in the homes of Savoyard families, often as a way to use up buckwheat flour, which was commonly grown in the Savoie region. Today, crozets are celebrated in French cuisine for their rustic flavor and their ability to soak up the delicious goodness of the sauces they accompany.

Ingredients

• Buckwheat Flour - 150g
• Wheat Flour - 50g
• Eggs - 2 large
• Water - 2-3 tablespoons
• Salt - 1 teaspoon
• Butter - 50g
• Comté Cheese - 150g
• Crème Fraîche - 200ml
• Onion - 1, finely chopped
• Garlic - 2 cloves, minced
• Nutmeg - a pinch

Preparation

Making the Crozets

To begin making crozets, mix buckwheat flour, wheat flour, and salt in a large bowl. Create a well in the center and crack in the eggs. Gradually mix the flour into the eggs until a dough begins to form. Add water, one tablespoon at a time, until the dough is firm but pliable.

Knead the dough for about 5 minutes until smooth. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Preparing the Sauce

To prepare the cheese sauce, melt butter in a pan over medium heat. Add the onion and cook until softened. Add the garlic and cook for another minute.

Reduce the heat and add crème fraîche to the pan. Stir in half of the grated Comté cheese and season with nutmeg and salt. Keep stirring until smooth, then set aside.

Cooking Process

Rolling and Cutting Crozets

Once the dough has rested, roll it out to a thickness of about 2mm. Cut the dough into small squares, approximately 1cm each. These squares are your crozets.

Cooking the Crozets

Bring a large pot of salted water to a rolling boil. Add the crozets and cook for 8-10 minutes, until they float and are al dente. Drain the crozets thoroughly.

Preheat the oven to 180°C (350°F).

Baking Crozets de Savoie

In a large baking dish, combine the cooked crozets with the cheese sauce. Top with the remaining Comté cheese. Bake for 20 minutes until golden and bubbling.

If you need a cooking timer, set it for 20 minutes to avoid overbaking.

How to Enjoy Crozets de Savoie

Crozets de Savoie is best enjoyed hot from the oven. It pairs wonderfully with a fresh green salad and a light, crisp white wine. For an authentic experience, enjoy your crozets while overlooking a beautiful mountain vista, or simply close your eyes and imagine the cool, fresh air of the Savoie Alps as you savor each bite.

Leftovers can be reheated the next day, although crozets are best enjoyed fresh due to their soft texture when initially baked.

Whether you're serving this at a dinner party or enjoying a quiet night in, Crozets de Savoie brings a touch of rustic French charm to any table.