Top chef Matt was near the Savoie region in France when he explored the local dishes in the area.
This particular one is called ‘La Croziflette’ and he has included the more traditional meat recipe and a unique vegetarian version.
La Croziflette Legumes
Crozets de Savoie are small, square pasta shapes traditionally made with rich egg buckwheat pasta dough.
The pasta is cooked al’dente and then mixed with spring onion, leek, mushroom, asparagus, sun-dried tomato and grilled pepper, Comte cheese & creme fraiche.
It is then placed into a dish, topped with reblochon cheese and grilled until golden and bubbling.
The finished dish La Croziflette Legumes, that Matt has shared exclusively with MailOnlineÂ
This apline dish ‘La Croziflette’ is similar to the other well-known dish of the French Alps Tartiflette, which uses potato instead of pasta.
Here I have removed the traditional meat elements, creating an equally delicious and rich version using the vegetables.
These rich, creamy delicious dishes are the perfect meal after a long hike or after a day skiing in the mountains.
I had mine with a simple tomato salad but any green salad would also be perfect.
The pasta is readily available online and this dish never fails to satisfy. It is pure comfort food at its finest and another great example of fine French regional food but reinvented with a more modern plant-based mindset.
What Matt used
250g Buckwheat & normal Crozet pasta
6 Asparagus, peeled & blanched for one minute
6 Button mushrooms, sliced
100ml Macon Chardonnay white wine
2 Spring onions
1 Finely diced garlic glove
A pinch of herbs de Provence
1 Tbsp finely chopped flat parsley
200ml Creme fraiche (40 per cent fat)
200g Croises tartiflette cheese, sliced
50g Comte cheese (12 months old)
2 Tbsp reserved pasta water
1 Tbsp Edmond Fallot Tarragon mustard
Telicherry black pepper
3 Bay leaves
1 Grilled pepper, peeled, seeded and dried
50g Sun-dried tomatoes drained and diced
What you could use
250g small Marconi, small shells or Orzo
4 to 6 white asparagus stalks
4 to 6 chestnut mushrooms
100ml Pinot Blanc, Gris, Aligote or Chablis
One finely diced small onion or shallot
Garlic is optional
Pinch of dried thyme
One tbsp finely chopped chives, basil or dill
Double cream or Creme fraiche (30 per cent fat)
200g Reblochon, Pie d’Angloys or Brie
50g Gruyere, Raclette, Cantal or Gouda
Dijon, wholegrain or English mustard
2 Tbsp hot water
Any freshly ground black pepper
Sprig of rosemary or sage leaves
100g grilled peppers in oil in a jar
50g piquillo peppers from a jar
Method (serves 2, cooking time 15 minutes, oven 200c)
1. Cook the pasta in boiling water until al-dente or according to the instructions from the packet
2. Drain the pasta and reserve a few tablespoons of the pasta water for later
3. While the pasta is cooking, sweat the spring onion, leek, bay leaves and herbs in a teaspoon of butter and olive oil in a heavy-based frying pan on medium heat until translucent for five minutes
4. Add the garlic and sweat for another minute
5. Add the mushrooms and cook for a couple of minutes until they soften
Sweat the spring onion, leek, bay leaves and herbs in a teaspoon of butter and olive oil in a heavy based frying pan on medium heat
Layer up the pasta with the blanched asparagus and place into a deep dishÂ
6. Add the wine and reduce until nearly evaporated, remove from the heat and discard the bay leaves and any herb springs
7. Add the sun-dried tomatoes, diced peppers, flat parsley, a teaspoon of mustard and creme fraiche
8. Add the drained pasta, mixing until combined and add one to two tablespoons of the pasta water if needed to help create a smooth consistency
9. Layer up the pasta with the blanched asparagus
11. Put in the oven for 10 minutes at 200c
12. Then place into a hot grill until bubbling and golden
13. Let it rest before serving and then enjoy
La Croziflette Savoyarde
Crozets de Savoie are small square pasta shapes, traditionally made with rich egg buckwheat pasta dough.
The pasta is cooked al’dente and mixed with charcuterie like bacon lardons, Morteau or Didot sausages, Jambon cru Savoie smoked ham and creme fraiche.
It is then placed into a dish topped with reblochon cheese and grilled until it is golden and bubbling.
The finished dish La Croziflette Savoyarde, that Matt has shared exclusively with MailOnline
This alpine dish ‘La Croziflette’ is similar to the other well-known dish of the French Alps Tartiflette, which uses potato instead of pasta.
These rich, creamy delicious dishes are the perfect meal after a long hike or after a day skiing in the mountains.
I had mine with a simple tomato salad but any green salad would also be perfect or some steamed greens on the side would be perfect.
The pasta is readily available online and this dish never fails to satisfy. It is pure comfort food at its finest.
What Matt used
250g Buckwheat and normal crozet pasta
100g Smoked bacon lardons
150g Diced Morteau or Diot sausages
100g Foret Noir Jambon cru smoked ham
100ml Macon Chardonnay white wine
1 Finely diced garlic clove
Pinch of herbs de Provence
One Tbsp finely chopped flat parsley
200ml Creme fraiche (40 per cent fat)
200g Croises tartiflette cheese, sliced
50g Comte cheese (12 months old)
1 Tbsp Edmond Fallot Tarragon mustard
2 Tbsp reserved pasta water
Telicherry black pepper
3 Bay leaves
What you could use
250g small macaroni pasta, small shells or Orzo
100g plain or streaky bacon or pancetta
150g Of any cooked and smoked sausage
100g Parma, Serrano or Black Forest ham
100ml Pinot Blanc, Gris Aligote or Chablis
1 Finely diced onion, leek or spring onion
Garlic is optional
Pinch of dried thyme
1 Tbsp finely chopped chives, basil or dill
Double cream
200g Reblochon, Pie d’Angloys or Brie
50g Gruyere, Raclette, Cantal, Gouda
Dijon, wholegrain or English mustard
2 Tbsp hot water
Any freshly ground black pepper
Sprig of rosemary or sage leaves
Method (serves 2, cooking time 20-30 minutes, oven 200c)
1. Cook the pasta in boiling water until al’dente or according to the instructions on the packet.
2. Drain the pasta, reserving a few tablespoons of the pasta water
3. While the pasta is cooking, saute the bacon lardons in a heavy-based frying pan until lightly golden. Add the shallot and bay leaves, dried or fresh herbs if using and a tablespoon of butter and cook on medium heat for five minutes
Cook the pasta in boiling water until al’dente or according to the instructions on the packet
Saute the bacon lardons in a heavy based frying pan until lightly golden and add the shallot and bay leaves, dried or fresh herbs and a tablespoon of butter ans cook on a medium heat for five minutes
4. Add the wine and reduce until it is nearly evaporated
5. Add the Morteau sausage and cook for two minutes
6 Remove from the heat
7. Remove the bay leaf and any herb sprigs
8. Add the hot pasta, mixing until combined
9. Add the creme fraiche, mustard, Comte and reserved pasta water, mix lightly until combined, creamy and emulsified, season with black pepper
10. Layer the pasta with the smoked ham
11. Top generously with slicked reblochon cheese
12. Put in the oven for 10 minutes at 200c
13. Then place under a hot grill until bubbling and golden
14. Let it rest for a few minutes before serving and enjoy