Buckwheat Crozets – artisanal Savoyard pasta – Alpina Savoie | Le Cornichon

Alpina Savoie's buckwheat crozets are small, square pasta typical of Savoy, prepared with a delicious blend of durum wheat and buckwheat flour . Their rustic, lightly toasted taste adds an authentic touch to all your mountain dishes!

• Origin: Made in France, in Chambéry, in the heart of Savoie.
• Ingredients: Durum wheat semolina, buckwheat flour (20%), fresh free-range eggs, salt.
• Texture: firm and melting at the same time, perfect for gratins and winter dishes.
• Cooking: 15 minutes in a large volume of boiling salted water.

Why we love them

Buckwheat gives them a golden color and a unique nutty flavor! Perfect in croziflette® , as an accompaniment to meat or to revisit a Savoyard vegetarian dish.

Average nutritional values ​​(per 100 g)

• Energy: 1546 kJ / 365 kcal
• Fat: 3 g (of which saturated fatty acids 0.8 g)
• Carbohydrates: 70 g (of which sugars 2 g)
• Fiber: 3 g
• Protein: 13 g
• Salt: 0.25 g

Recipe ideas

• Buckwheat croziflette – with reblochon, onions and raw ham.
• Risotto-style crozets – with mushrooms and Beaufort cheese.
• Winter salad – crozets, walnuts, goat cheese and apples.

Preparation tips

1. Cook the crozets for 15 minutes in a large pan of boiling salted water.
2. Drain, then serve plain with butter, or topped with melted cheese.

Conservation

Store in a cool, dry place. Close the bag tightly after opening.

About Alpina Savoie

A French company based in Chambéry, Alpina Savoie has been perpetuating unique Savoyard pastry-making expertise since 1844 and is committed to responsible local sectors.