{"id":86111,"date":"2024-12-30T13:15:00","date_gmt":"2024-12-30T12:15:00","guid":{"rendered":"https:\/\/petit-montagnard.fr\/?p=86111"},"modified":"2024-12-30T13:13:47","modified_gmt":"2024-12-30T12:13:47","slug":"recipe-for-making-a-successful-croziflette-with-lardons-and-reblochon-cheese","status":"publish","type":"post","link":"https:\/\/petit-montagnard.fr\/en\/recette-comment-realiser-et-reussir-sa-croziflette-aux-lardons-et-au-reblochon\/","title":{"rendered":"Recipe: How do you make a successful croziflette with bacon and Reblochon cheese?"},"content":{"rendered":"

Croziflette is a variation on the traditional tartiflette, replacing the potatoes with crozets, small square buckwheat pasta. <\/strong><\/p>\n\n\n\n

After presenting you with four essential recipes for your mountain holidays, from the traditional tartiflette<\/a> at gratin dauphinois<\/a>by way of reblochon pizza<\/a> or the unmissable pierrade<\/a>Today, Le Petit Montagnard brings you a delicious recipe for croziflette with bacon and Reblochon cheese. <\/p>\n\n\n

\n
\"Croziflette
This Savoyard recipe of crozets, bacon, onions and Reblochon cheese is the cousin of tartiflette (Photo DR)<\/figcaption><\/figure><\/div>\n\n\n

Ingredients <\/h2>\n\n\n\n
    \n
  • 250 g crozets<\/li>\n\n\n\n
  • 200 g smoked bacon<\/li>\n\n\n\n
  • 1 onion, chopped<\/li>\n\n\n\n
  • 2 cloves garlic, minced<\/li>\n\n\n\n
  • 1 reblochon cheese (about 450 g)<\/li>\n\n\n\n
  • 20 cl fresh cream<\/li>\n\n\n\n
  • Salt and pepper to taste<\/li>\n\n\n\n
  • Grated nutmeg (optional)<\/li>\n\n\n\n
  • Butter for the mould<\/li>\n<\/ul>\n\n\n\n

    Instructions <\/h2>\n\n\n\n
      \n
    1. Cook the crozets according to the instructions on the packet. Drain. <\/li>\n\n\n\n
    2. Meanwhile, fry the lardons in a pan over medium heat until golden brown. Add the onion and garlic and fry until soft.<\/li>\n\n\n\n
    3. Preheat your oven to 200\u00b0C (gas mark 6-7).<\/li>\n\n\n\n
    4. Butter a casserole dish. Place a layer of crozets in the bottom of the dish.<\/li>\n\n\n\n
    5. Spread half the mixture of bacon, onions and garlic over the crozets.<\/li>\n\n\n\n
    6. Cut the Reblochon in half lengthways, then slice each half. Arrange half the Reblochon on top of the first layer.<\/li>\n\n\n\n
    7. Repeat steps 4, 5 and 6 to create a second layer.<\/li>\n\n\n\n
    8. Pour the cr\u00e8me fra\u00eeche over the top and make sure it is evenly distributed. Season to taste with salt, pepper and grated nutmeg.<\/li>\n\n\n\n
    9. Place in the oven for around 20 to 25 minutes, until the top is golden and the cheese has melted.<\/li>\n\n\n\n
    10. Serve the croziflette piping hot with a green salad.<\/li>\n<\/ol>\n\n\n\n

      Enjoy your meal! <\/p>","protected":false},"excerpt":{"rendered":"

      La croziflette est une variante de la tartiflette traditionnelle, qui remplace les pommes de terre par des crozets, des petites p\u00e2tes de sarrasin carr\u00e9es. Apr\u00e8s vous avoir pr\u00e9sent\u00e9 quatre recettes incontournables lors de vos s\u00e9jours en montagne, de la tartiflette traditionnelle au gratin dauphinois, en passant par la pizza au reblochon ou l’immanquable pierrade, Le<\/p>","protected":false},"author":7,"featured_media":86112,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[295],"tags":[257,375],"class_list":{"0":"post-86111","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomie","8":"tag-gastronomie","9":"tag-recettes"},"_links":{"self":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts\/86111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/comments?post=86111"}],"version-history":[{"count":8,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts\/86111\/revisions"}],"predecessor-version":[{"id":92542,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts\/86111\/revisions\/92542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/media\/86112"}],"wp:attachment":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/media?parent=86111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/categories?post=86111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/tags?post=86111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}