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   Preparation   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.   Print this page Close window...