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
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.
250 g traditional coarse grain Polenta 1.5l milk 180 g grated Beaufort cheese
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.
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
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.