Like tartiflette, cordiflet is also made with buckwheat pasta, so if you can’t get hold of croquettes aux Sarrazins, you can still enjoy the flavors of cordiflet in the more readily available form of buckwheat pasta.
If you’re a fan of this pasta bake, there are plenty more we have for you to try!
ADVERTISEMENT – CONTINUE READING BELOW
- yield:
- 6
- Preparation time:
- 20 Minutes
- Cooking time:
- twenty five Minutes
- total time:
- 45 Minutes
- Calories/Serving:
- 628
material
direction
-
- Steps 1Bring a large pot of salted water to a boil and cook the croquettes according to the package directions. Drain well and return them to the empty pot.
- Steps 2Meanwhile, add the onion and bacon to a medium skillet over medium heat. Sauté for 10 minutes, until the lardons are crisp and the onion is soft.
- Steps 3Meanwhile, cut approximately 100g of the Reblochon into 1cm pieces and the remaining 150g into 5mm slices. Keep separate. Preheat the oven to 220°C (200°C fan) mark 7.
- Steps FourIn a croquettes pan, combine the onion mixture, crème fraîche, 1cm slices of Reblochon and plenty of freshly ground black pepper. Transfer to a medium baking dish and top with the Reblochon slices.
- Steps FiveCook in the oven for 5 to 7 minutes or until hot and cheese is golden and bubbly. Serve immediately with a green salad.
Suitable for pizza ovens:
Preheat a pizza oven to 200°C. Place the Crozifretto in a suitable dish that will fit into your pizza oven. Cook for 5 minutes or until hot and the cheese is golden and bubbly, turning halfway through.
Go ahead:
Prepare up to 1 day ahead, including end of step 4. Allow to cool, then cover and refrigerate. Bring to room temperature to complete recipe and enjoy.
Serving Size:
- Calories: 628
- Protein: 24g
- Total Fat: 36g
- Saturated Fatty Acids: 20g
- Carbohydrates: 51g
- Total Carbohydrates: 4g
- Fiber: 4g
35+ Best Pasta Bake Recipes
