Tarentaise Crozet Pilaf

Name: Tarentaise Crozet Pilaf (Crozets de la Tarentaise en Pilaf)
Yield: Yield 8 servings
Cuisine: French
Ingredients: 6 shallots, slivered; ½ teaspoon salt; ½ teaspoon freshly grated nutmeg; Broth or other meat stock as available; 1¼ cups unsifted all-purpose flour; ½ cup rye flour; 2 eggs, beaten; 2 large yellow onions, slivered; ¾ cup butter; 3 ounces slab bacon, cut into ¼-inch cubes; Salt; Pepper from the mill; 1-1½ cups grated Beaufort cheese; ½ cup buckwheat flour

Crozets de la Tarentaise en Pilaf

Preparation info

Yield
8
servings

Difficulty
Easy

Appears in

Savoie

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

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

Europe
France
Stock
Mediterranean
Savoie

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