← Nouns Cooking · French

Ingredients

• 400 g crozets (wheat or buckwheat), or small pasta
• 200 g smoked lardons
• 2 Onion, thinly sliced
• 1 clove Garlic, chopped
• 100 ml dry white wine (optional)
• 300 ml single cream or crème fraîche
• 1 Reblochon cheese (about 450 g)
• Black pepper
• Salt

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Cook the crozets in plenty of salted boiling water for 15–20 min (check the packet) until tender. Drain.
2. Meanwhile, fry the lardons in a dry pan over medium heat for 5 min until their fat runs, then add the onions and cook for 10 min until soft and golden. Add the garlic, then the wine if using, and let it bubble away.
3. Stir the crozets and cream into the pan, season with pepper and tip everything into a baking dish.
4. Cut the Reblochon in half horizontally (keeping the rind) and lay the halves rind-side up on top.
5. Bake for 15–20 min, until the cheese has melted all over and the top is bubbling and golden. Serve with a green salad and cornichons.

Tips

• No crozets? Use orecchiette or broken lasagne sheets; the flavour is the same.
• Taste before salting: lardons and Reblochon are both quite salty.

Sources

Written in our own words after cross-checking these recipes:

BBC Food Cristina’s Kitchen