We may be in the summer, but we’re not always here to enjoy the local
produce and if we’re tempted by a winter dish, then so be it… we’ll feast.
All French person abroad
will say that what they miss is most probably a good cheese. To each their
region, and we like our ‘tommes’ but also very much the ‘reblochon’ that marries
well with potatoes and cold cuts for a tartiflette or reblochonnade, though
which is also excellent, as you can see above, with ‘crozets’ this strange
small pasta crafted in Savoie.
Cook the crozets and
place them in a gratin dish with diced ham (I don’t much like lardon as the
reblochon is already salted enough and that would add too much to the dish). Place
the reblochon, which you have cut in half across the middle, on top. Cook for
15 minutes at 180 and make sure that the top has slightly browned towards the
end. Serve with some green salad and a nice little Savoie wine. What a pleasure
!
fg
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