Crozets de Savoie

Crozets

Crozets de Savoie are a type of small, square-shaped pasta that originates from the Savoie region in France. They are traditionally made from buckwheat or wheat flour and are a staple in the local cuisine of the French Alps.

History

The history of Crozets de Savoie dates back to the 17th century. The name "crozets" is derived from the Franco-Provençal word "croé," which means "small." This pasta was originally made by hand, with each piece being cut into small squares. It was a popular dish among the peasants of the region due to its simplicity and the availability of ingredients.

Ingredients

The primary ingredients for Crozets de Savoie include:

• Buckwheat or wheat flour
• Eggs
• Water
• Salt

Preparation

To prepare Crozets de Savoie, the dough is rolled out thin and then cut into small squares. These squares are then cooked in boiling salted water until they are tender. They can be served in a variety of ways, often accompanied by cheese, cream, or butter.

Culinary Uses

Crozets de Savoie are versatile and can be used in various dishes. Some popular recipes include:

• Gratin de Crozets: A baked dish where the pasta is layered with cheese and cream.
• Croziflette: Similar to the famous tartiflette, this dish includes bacon, onions, cream, and Reblochon cheese.
• Soups: Crozets can be added to soups to provide a hearty texture.

Cultural Significance

Crozets de Savoie hold a special place in the culinary traditions of the Savoie region. They are often featured in local festivals and are a symbol of the region's gastronomy. The pasta is also a reflection of the resourcefulness of the local people, who used simple ingredients to create a nourishing and satisfying food.

See Also

• Savoie
• French cuisine
• Pasta
• Buckwheat
• Tartiflette
• Reblochon