Tarentaise Crozet Pilaf

Crozets de la Tarentaise en Pilaf

Preparation info
  • Yield

    8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

It would be nice if you could find Beaufort for this dish, since so much of it is made in the Tarentaise.

Ingredients

  • cups unsifted all-purpose flour
  • ½ cup rye flour
  • ½ cup

Method

Mix the three flours. Prepare the crozet dough exactly as the taillerin or fides dough. When you pass the dough through the machine, make certain it becomes as dry as possible, almost on the verge of being too dry. Pass the dough immediately through the fettucine blade. Lay the bands of pasta flat on the floured table and recut them into squares. Dry completely before using. Befor