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

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

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