The French love pasta. 500,000 tonnes are consumed each year. Every Saturday dinner through its series “Pasta così! », 20 minutes teaches you how to prepare your pasta well or introduces you to an original recipe. Today we go to Chambéry, where we are introduced to the recipe for croziflette, made from crozets.
Are you about to devour your 27th winter tartiflette and realize you’re stuffed with potatoes? Chef Christophe Flicker, who works at the restaurant Le Savoyard in Chambéry, will save you from the end of the season in the mountains. Because yes, there is an equally tasty alternative to the emblematic potato dish, namely croziflette. Don’t worry, reblochon, fresh cream, onions and raw ham smoked bacon bacon (it depends) are always generously included.
“It’s a typical Savoyard dish”
But this time, these low-calorie ingredients are accompanied by buckwheat or regular crozets, namely these small square pastas made for more than 25 years by Alpina Savoie and which we made you discover in the previous episode of our series.
“It is a typical Savoyard dish, with only products from our department, starting with Alpina crozets, which are made very close to our establishment,” says Christophe Flicker. It is now a well-known and recognized dish that really competes with tartiflette among our customers, and throughout Savoie. In our video of the week, he gives us all his tips for making this dish a success. In croziflette we trust.