Crozets

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Raw crozets from Savoy

Crozets are a French type of pasta made from eggs, buckwheat and wheat flour and a little salt. What is noticeable and different from many other types of pasta is that they are used in the form of small plates of around 5 by 5 millimeters , so they have to be dried thoroughly. Cooking time is about ten minutes.

Crozets originally come from Savoy , located in the Alps , but are now sold throughout France and French-speaking Switzerland . In Germany and Austria they are not yet sold nationwide. Crozets can be cooked like other pasta or served in the form of a casserole . It is typical to serve crozets with a strong cheese such as Reblochon , Gruyere or Beaufort as well as bacon and onions .

origin

The name Crozet may originally come from croseti , which is a form of Italian pasta . As in a recipe (number III-11) in " Liber de Coquina ", one of the oldest medieval cookbooks, croseti were made from the same batter as the original lasagna .

Web links

Commons : Crozets  - collection of images, videos and audio files

• Recipe for making crozets on frenchkochen.de

Individual evidence

1. ↑ Jean-Marie Jeudy: Les mots pour dire la Savoie: et demain, j'aurai autre chose à vous raconter . La Fontaine de Siloë. January 1, 2006.
2. ↑ Elisabetta Carli: Liber de Coquina .