Our families often let us understand that the type of Love my husband and I show off is kind of “cheesy”. We’re naturally cuddling and soft kissing in public without feeling uncomfortable about it, with respect for the crowds around still, and we are calling each other little sweet names all day long. So, obviously, lots of people around us want to know what a couple so much in love would do (and eat) for Valentine’s Day. The thing is, we are not AT ALL into the whole Valentine thing. And because our families and friends want to call us “cheesy” all the time, well this year there will be no restaurant date, no flowers and no chocolates for us but a delicious homemade meal that we love unconditionally: a single dish of pasta loaded with a fair amount of cheeeeeeeese, that is called Crozets de Savoie with Beaufort Cheese.
Savoie is that mountain area in the French Alps where most of the cheeses I love come from. Although this is a vegetarian dish, this is definitely something you would only eat in Winter, because it is too rich a meal but it’s great when you’re feeling cold. It’s creamy, it’s hearty, it’s comforting, and if you’re as much a melting cheese lover as I am, you’ll be in Heavens with that dish.
Although it is very easy to make, the only difficulty is to come by the Crozet type of pasta in supermarkets. Crozets are small and flat squares of pasta made of buckwheat. It takes longer to cook them in boiling water than any other type of pasta (about 20 minutes), and the consistency really is special and you can’t compare it to any other pasta type. Even in France where it comes from, I can only find Crozets in some stores, and not even on a regular basis in my region. I am more than eager to know if you guys have crozet-sort-ofs in your own country. Here’s a picture.
Now about the cheese. The traditional recipe includes lots of ingredients that make the dish delicious but unfortunately even richer than it already is (with extra shallots, oil, lardons, white wine etc.). Mine only includes cheese, cream, salt and pepper. I agree that the taste is simpler and the cooking less complex, but I like it this way and I feel less guilty to indulge from time to time. The original recipe requires more time because the dish is topped with cheese and roasted in the oven, whilst my recipe for lazy days goes the fast way and allows to melt the cheese with the cream and black pepper directly in the saucepan. Well, I allow it. The rule is to always use Beaufort cheese, and both the traditional recipe and my recipe all go by that rule. This is not negotiable. Can’t get Beaufort? Can’t have Crozets. Period.
INGREDIENTS (for 2)
- 200 grams of Crozets de Savoie
- 100 grams of Beaufort cheese
- 10 cl of light cream
- salt for the water
- ground black pepper
- Boil water in a saucepan with sea salt, and cook the Crozets for 15 to 20 minutes.
- Drain well.
- In the saucepan, slowly heat the light cream, sprinkle ground black pepper, and melt thin pieces of Beaufort cheese.
- Combine with the Crozets and serve immediately. You can grate a little Beaufort on top if you like.
- If you want to go traditional, combine the Crozets in the saucepan with the cream and black pepper only, then transfer into a baking dish, top with small chucks of Beaufort cheese, and roast in the oven until the cheese has melted and turned a little golden brown. Serve immediately with no extra grated Beaufort.
You like my recipe? Check out my BOOKS page, I’ve edited a nice cookbook with plenty of recipes and tips!
Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.