Croziflette – Casserole with Buckwheat Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g buckwheat noodles (crozets)
- 150 g Kat ham, diced
- 1 onion (s), chopped
- 250 g soft cheese (Reblochon)
- 0.5 ½ cup cream or Cremefine, approx. 100 g
- 50 ml white wine, drier
- 1 clove (s) garlic, chopped
- butter or olive oil
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the buckwheat noodles according to the instructions on the packet, drain and drain.
- Fry the onion, garlic and ham with 2 tablespoons of olive oil in a pan for a few minutes, then deglaze with the wine. Let the wine boil down.
- Cut the Reblochon with the bark into strips,
- Grease a baking dish. Layer a layer of pasta on top of the onion and ham mixture. Then a layer of cheese, then the second layer of pasta, and so on. The last layer is the Reblochon. Pour cream over everything sparingly. In my opinion, pepper and salt are not needed.
- Baked in the oven preheated to 180 ° C for about 20 minutes on the middle rack. Let rest for 2-3 minutes, then serve.
- A green salad and a glass of chasselas go very well with this.
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