Croziflette – Casserole with buckwheat noodles

Ingredients for 3 servings:

• 200 g buckwheat noodles (crozets)
• 150 g diced ham
• 1 onion(s), chopped
• 250 g soft cheese (Reblochon)
• ½ cup of cream or Cremefine, approx. 100 g
• 50 ml dry white wine
• 1 garlic clove(s), chopped
• e.g. butter or olive oil
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

a recipe from Savoy

Cook the buckwheat noodles according to the package instructions, drain, and set aside. Fry the onion, garlic, and ham in a pan with 2 tablespoons of olive oil for a few minutes, then deglaze with the wine. Allow the wine to reduce. Cut the Reblochon into strips, including the rind. Grease a baking dish. Layer one layer of pasta, then a layer 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. Drizzle everything with cream sparingly. I don’t think pepper or salt is needed. Bake in an oven preheated to 180°C on the middle rack for about 20 minutes. Let rest for 2-3 minutes, then serve. A green salad and a glass of Chasselas go very well with this.