Ancient cereals pasta
Crozets with 40% Buckwheat
5-7min
These tiny pasta from Savoy, a culinary symbol of the Alps, can be cooked in a bake and go really well with sauced meats, freshwater fish, and especially with good cheeses!
500g
Buckwheat tastes similar to hazelnuts.
Focus on business know-how :
This pasta is dried the old-fashioned way using a slow, low-temperature method.
Origines & Filières :
Made only with buckwheat grown in France.
Tips and tricks :
Traditional recipe (serves 4): Cook 300g of crozets in boiling water for 5 min. In a frying pan, fry 2 onions until golden, then place the crozets and onion in a gratin dish with a little crème fraîche and thin slices of smoked pork belly. Season with salt, pepper and nutmeg. Cover with 150g of reblochon cheese in strips. Bake for 20 min at 180°C.
Cook for 5 min in salted boiling water.
Ingredients :
Organic durum-wheat semolina, organic buckwheat flour
Allergens :
Contains gluten. Possible traces of egg and soya.
