2022 Tour de France - Stage 10: Morzine les Portes du Soleil to Megève.
Did you all have a lovely weekend and rest day? I had an absolute blast. Spent time with some friends at the winery where I got married almost a year ago. It was a rainy day, but we were inside sipping for hours and looking at the mist rise off the trees in the foothills of the Shenandoah Mountains. That place is lovely any day of the year. Speaking of foothills, the riders traverse a hilly course along the Swiss-France border and today’s stage-specific dish is a hodgepodge of this border-fluid area. Croziflette, the name of a tiny square-shaped pasta, is also in the name of today’s dish Croziflette Savoyarde. It is a souped-up adult mac & cheese that is loaded with flavor. It is super rich. After a few bites, you will find yourself taking a deep breath and wondering if you should have worn a belt on your pants. If you decide to make this in the summer, I highly suggest serving a halved ripe tomato alongside the pasta. Needing some relief from the cheese and cream, I took a bite into a juicy tomato and it was an absolutely perfect pairing. Bon appétit!
Croziflette Savoyarde (French Alps Mac & Cheese)
1 box of Croziflette pasta (you can find on Amazon)
6 slices of thick-cut bacon
1 tbsp butter + more for greasing
Onion, minced
Garlic clove, minced
Nutmeg
¼ cup shredded gruyere cheese
½ cup heavy cream
Large wedge of Showmmmz cheese (available at Wegmans), or other soft-rinded nutty cheese
Take your cheese wedge out of the refrigerator about 30 minutes prior to starting this recipe.
After the cheese has been out for approximately 30 minutes, bring a pot of salted water to the boil and cook the croziflette for about 10 minutes. Drain and rinse with cold water to stop the cooking.
Meanwhile, preheat the oven to 350 degrees and render the bacon, until medium-crispy, then add the onions and butter and continue to cook until the onion has softened and the bacon has fully crisped up. Remove from the heat and stir in the garlic, some freshly grated nutmeg, and the ¼ cup of shredded cheese. Stir to combine and allow to cool until the pasta is ready.
While the bacon cooks, grease a small casserole dish. Add in the drained pasta, followed by the bacon and onion mixture. Season with salt and pepper and pour the cream over everything and place the cheese wedge atop of everything (it will melt during the bake).
Place the casserole in the oven, uncovered, and bake for about 20 minutes until the cheese has fully melted down over the pasta.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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