Plain Crozets – traditional Savoie pasta – Alpina Savoie | Le Cornichon

Alpina Savoie's natural Crozets , small square pasta typical of Savoie, ready in 15 minutes . Ideal in a gratin (croziflette®), "crozotto" style or in a salad. Made with durum wheat semolina , soft wheat flour and fresh free-range eggs .

• Origin & know-how: Savoyard specialty by Alpina Savoie, pastry maker since 1844.
• Texture: holds perfectly when cooked, soft depending on the cooking time.
• Uses: gratins (croziflette®), oven dishes, “crozotto”, warm or cold salads.

Preparation tips

1. Pour the crozets into a large volume of boiling salted water.
2. Cook for 15 minutes , then drain.
3. Serve as a gratin with Reblochon cheese, raw ham, roasted vegetables, etc.

Ingredients

High-quality durum wheat semolina (Alpina line), soft wheat flour, fresh free-range eggs, salt.

Allergens

Wheat (gluten), eggs . May contain traces of other cereals containing gluten.

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

• Croziflette® : crozets, reblochon, cream, onion, Savoyard raw ham.
• Crozotto : risotto-style crozets with mushrooms and herbs.
• Savoyard salad : crozets, diced tomme cheese, apples, walnuts, vinaigrette.

Conservation

Store in a dry place away from heat and humidity. Close tightly after opening.

About Alpina Savoie

A French pastry maker based in Chambéry, Alpina Savoie has been perpetuating Savoyard know-how and rigorously selected wheat sources since 1844.