One of the souvenirs I brought back from my recent
skiing trip in the Savoie (France) was a bag of Crozets. This pasta was introduced in the Savoie in the 17th century. The pasta is made from a mix of plain and wholewheat flour or buckwheat flour that is cut into little squares and is a good example of hearty mountain food. I bought a bag of buckwheat crozet as I like their nutty flavour.
Traditionally, they are prepared in a
Croziflette (a tartiflette made with crozets in stead of potatoes) in which they are paired with bacon and Reblochon. This is a tasty and filling dish, just what is needed after a day on the piste or perhaps whilst having lunch on the piste.
A few months I already made the traditional version, but with spring finally here and summer fast approaching; it was time to use them in a new combination. So I decided to use the crozets in a fresh summer salad. After boiling them, I paired them with some lovely organic mixed leaves we got from our organic
veggie bag delivery. I also added some slices of roasted kabotcha pumpkin, a few bits of gorgonzola and some slices of Parma ham. This combination was great, lots of strong flavours that combine well. The crozets stay pretty al dente so have a nice bite to them and as the mixed salad contained mizuna, shungiku, tai sai, cress, rocket, raddicio and little gems it was crisp and spicy. The sweetness of the roasted kabocha pumpkin combined nice with the Gorgonzola, which started to melt slightly with the pumpkin and the Parma ham finished all this off beautifully. A very pleasant lunch indeed and I think this new combination is at least as good as the old one!
One of the souvenirs I brought back from my recent skiing trip in the Savoie (France) was a bag of Crozets. This pasta was introduced in the Savoie in the 17th century. The pasta is made from a mix of plain and wholewheat flour or buckwheat flour that is cut into little squares and is a good example of hearty mountain food. I bought a bag of buckwheat crozet as I like their nutty flavour. 
Traditionally, they are prepared in a Croziflette (a tartiflette made with crozets in stead of potatoes) in which they are paired with bacon and Reblochon. This is a tasty and filling dish, just what is needed after a day on the piste or perhaps whilst having lunch on the piste. 
A few months I already made the traditional version, but with spring finally here and summer fast approaching; it was time to use them in a new combination. So I decided to use the crozets in a fresh summer salad. After boiling them, I paired them with some lovely organic mixed leaves we got from our organic veggie bag delivery. I also added some slices of roasted kabotcha pumpkin, a few bits of gorgonzola and some slices of Parma ham. This combination was great, lots of strong flavours that combine well. The crozets stay pretty al dente so have a nice bite to them and as the mixed salad contained mizuna, shungiku, tai sai, cress, rocket, raddicio and little gems it was crisp and spicy. The sweetness of the roasted kabocha pumpkin combined nice with the Gorgonzola, which started to melt slightly with the pumpkin and the Parma ham finished all this off beautifully. A very pleasant lunch indeed and I think this new combination is at least as good as the old one!
1 comment:
I loved the looks of your summer and, since I am a lover of gorgonzola cheese, I gave it a try. Instead of the Parma ham, though, I used some "jamon iberico de bellota" (translating literally as "iberian acorn ham"). In Spain (where I live), this is the best quality ham there is, and a lot more expensive than other hams sucha as the better known Serrano. If you ever get a chance to taste this "spanish iberian ham", I highly reccommend it.
Post a Comment