1.5l water sea salt 250 g buckwheat crozets 50 cl farmhouse thick cream 250 g grated Beaufort cheese 250 g grated Comté cheese 3 large onions 25 g butter 250 g diced bacon 1 pinch of salt 1 pinch of pepper
Préparation
Pour the crozets into a saucepan of salted boiling water and cook for 15 minutes. Drain and rinse under cold water.
To prepare the sauce: In a saucepan, bring the cream to the boil, mix in the grated cheeses and whisk to obtain a smooth mixture. Add salt and pepper.
Slice the onions. Melt the butter in a heat-proof dish, add the sliced onions and leave to soften for 20 minutes. Preheat the oven to 190°C.
Fry the diced bacon in a frying pan. Mix the crozets, onions and hot cream in a bowl. Adjust seasoning to taste. Pour into individual ramekins. Place in the oven for 5 minutes.
150 g buckwheat Crozets 150 g plain Crozets 4 slices cured Savoie ham 1 onion 3/4 Reblochon cheese 50 cl crème fraîche
Préparation
Cook the Crozets by pouring them into a large amount of salted boiling water for 20 minutes.
Cut the cured ham into thin strips and the Reblochon cheese into cubes.
Sweat the onions.
Drain and rinse the crozets in plenty of lukewarm water. Pour them into a large gratin dish. Pour over the crème fraîche, add the strips of ham and onions, the cover with Reblochon cubes.
Leave to melt for 5 minutes in a hot oven (180°C). Serve immediately.
320 g Savoisien Noodles 2 slices cured Savoie ham 150 g arugula 30 g de pine seeds 200 g Tomme de Savoie cheese 6 soup spoons olive oil salt and pepper
Préparation
Cook the Savoisien noodles in a large saucepan of salted boiling water (for 3 minutes). Drain.
Then pour the olive oil over the pasta, add salt and pepper to taste.
At the same time brown the pine seeds in a frying pan without any fat.
Add them to the pasta, then sprinkle with arugula leaves, sliced ham, and cubes of Tomme de Savoie cheese.
250 g traditional coarse grain Polenta 1.5l milk 180 g grated Beaufort cheese
Préparation
Boil the milk. Pour in the Polenta. Season, add a lid and cook for one hour, stirring regularly. Mix in 150 g Beaufort cheese when cooked.
Pour the Polenta into a rectangular plastic mould, 3cm deep. Cover with cling film and leave to cool completely. Turn out the Polenta onto a chopping board. Cut it into thick chip shapes. Arrange them on a baking tray. Sprinkle the rest of the Beaufort onto the chips and put them under the grill for a few seconds.
Tip: Medium grain Polenta express may also be used, ready in 7 minutes
Skillet of Tressines Autumn recipe with crayfish from our lakes, potimarron squash and spring onions.
Preparation time
Cooking time
Difficulty
15 min
5 min
INGREDIENTS
320 g Tressines Croés 300 g brunoise of potimarron squash (cubed) 5 slices of Savoie ham, finely chopped 1/2 bunch of chopped chives (1.5cm lengths) 24 Lake Geneva crayfish 8 chopped spring onions Olive oil Salt and pepper
Préparation
Put the Tressines into a saucepan of salted boiling water for 5 minutes. Drain.
Remove the central gut from the crayfish to make them less bitter. Plunge them into a saucepan of salted boiling water. Cook for 2 - 3 minutes once it comes back to the boil. Remove and shell them.
In a pre-heated frying pan, sweat the spring onions with a drizzle of oil. Add the brunoise of potimarron squash. Leave to cook for 2 - 3 minutes, then add the ham. Simmer for 2 - 3 minutes and mix in the Tressines with the chives. Mix everything to warm the pasta for 1 or 2 minutes.
In a pre-heated frying pan, add a drizzle of olive oil, brown all the crayfish on all sides for 1 - 2 minutes. Arrange them whole or cut lengthwise into pieces on the prepared mixture.
Tips: Keep the potimarron squash fondant. Do not overcook the crayfish or it will lose its flavour and texture.
