French cuisine · Dough, Pasta & Rice

Crozets au Beaufort

Small buckwheat pasta from Savoy, baked with braised onions, cream and pungent Beaufort cheese.

Ingredients · for 4 servings

• 400g crozets (Savoyard buckwheat pasta)
• 200g Beaufort cheese (or a mountain cheese as substitute)
• 2 onions
• 1 garlic clove
• 30g butter
• 250ml cream
• 150ml vegetable stock
• a pinch of nutmeg
• Salt, pepper

Instructions

1. Cut the onions into thin half-rings, halve the garlic and coarsely grate the Beaufort; preheat the oven to 200°C (400°F).
2. Cook the crozets in plenty of salted water for 12–15 min. until al dente, and drain well.
3. Melt the butter in a pan and cook the onions over medium heat for 10 min. until soft and golden brown.
4. Rub a baking dish with the cut side of the garlic, mix the crozets and onions in it and fold in two-thirds of the cheese.
5. Stir together the cream and vegetable stock with salt, pepper and nutmeg, pour evenly over the top and gently shake the dish so the liquid spreads everywhere.
6. Sprinkle with the remaining cheese and bake for 20–25 min. until the top is bubbling and golden brown; let rest for 5 min. and serve straight from the dish.