CROZET WITH CANCOILLOTTE CHEESE AND MUSHROOM
The perfect comfort food: an irresistible easy and quick recipe for crozet with Cancoillotte cheese and wild mushrooms.
Discovering the Crozet Pasta
As a passionate foodie, I am always on the lookout for new dishes to try, especially those that are unique to a particular region. Crozet pasta is one such dish that hails from the Tarentaise Valley in the heart of the French Alps. This delicious and nutritious pasta is made from buckwheat and is a staple in the local cuisine.
From the Heart of the French Alps: The History and Charm of Crozet Pasta
The name “crozet” comes from the Savoyard patois “croé”, meaning “small”. This is a reference to the pasta’s shape, which is cut into small squares, making it a perfect option for mountaineers who wanted to limit the volume of food in their backpacks. According to legend, crozet was created by these adventurous individuals in their quest for a more compact form of pasta.
I was first introduced to crozet pasta as a teenager and I was immediately drawn to its unique texture. The pasta is made using a roll of wheat, eggs, and is dried naturally in the sun, a process that has been used for centuries in the region. This gentle drying method contributes to the pasta’s unique flavour and texture.
A Delicious Recipe for Crozet with Cancoillotte and Mushrooms
For my latest recipe, I decided to combine crozet pasta with two other delicious ingredients – cancoillotte cheese and wild mushrooms. Cancoillote is a type of cheese that originates from the Franche-Comté region in eastern France. It is a soft, runny cheese that has a rich, tangy taste, making it the perfect pairing for the crozet pasta.
I selected wild mushrooms for this pasta recipe for their earthy and slightly nutty taste. When sautéed in a pan with garlic and shallot, they add depth and richness to the dish, making it a real feast in no time!
A Journey Through Tastebuds: The Art of Pairing Wine with Crozet Pasta
When it comes to wine pairing, I highly recommend a Côtes-du-Frontonnais red (or AOC Fronton new name since 2005), from the South-West region. This wine has a bold, fruity aromas that complements the buckwheat pasta and the richness of the cancoillote cheese.
The Eloquence of Fronton
The Fronton is a rich and robust red wine hailing from the South West region of France. With a history dating back to 1975, it is produced in the Fronton AOC area, formerly known as the “Côtes du Frontonnais.” This region is renowned for its distinct rustic reds and rosés, which are best served at a temperature of 15 to 16 °C .
As you take a sip, you’ll be greeted by the dominant notes of red fruit like cherry and strawberries, with just a hint of candy. This wine boasts a powerful aroma of violet, adding to its allure. The secret to its unique taste profile lies in its blend of Negrette and Syrah grapes.
The Négrette: A Grape with a Story to Tell
It’s worth mentioning that the Négrette grape, which makes up 85% of the wine, has a fascinating history of its own. It’s believed to have been brought to the region by the Knights Templar from Cyprus almost 900 years ago. This only adds to the rich history and tradition of Fronton, making it a must-try for any wine lover.
My crozet pasta recipe with cancoillotte cheese and wild mushrooms is a unique and delicious dish. Whether you are a fan of buckwheat pasta or simply looking for a new and delicious culinary experience, I highly recommend giving crozet pasta with cancoillotte cheese and wild mushrooms a try. Bon appétit!
The Ultimate Foodie Adventure
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
CROZET WITH CANCOILLOTTE CHEESE AND MUSHROOM
Ingredients
- 300 g buckwheat crozet pasta
- 250 g wild mushrooms sliced
- 20 cl crème fraîche
- 250 g cancoillotte cheese
- 10 cl Alsace white wine if possible
- 1 shallot minced
- 2 garlic cloves crushed
- Olive oil
- 5 cl cooking water
Instructions
- Cook the crozets in a large volume of water for 15 minutes.
- Meanwhile, in a saucepan, sizzle the garlic with the mushrooms and shallot in a little bit of olive oil for 5 minutes.
- Add the crème, the cancoillotte, the wine then the cooking water.
- Cook for a further 5 minutes.
- Serve the crozets in each plate and pour the mushrooms sauce all over.
Notes
Crozet à la cancoillotte et aux champignons
300 g de crozet au sarrasin
250 g de champignons des bois coupés en morceaux
20 cl de crème fraîche
250 g de cancoillotte (à l’ail pour moi)
10 cl de vin blanc d’Alsace
1 échalotte émincée
2 gousses d’ail écrasées
Huile d’olive
5 cl d’eau de cuisson
Cuisez les crozets dans un grand volume d’eau pendant 15 minutes.
Pendant ce temps, dans une casserole, faites revenir l’ail, les champignons et l’échalotte dans un peu d’huile d’olive pendant 5 minutes.
Ajoutez la crème, la Cancoillotte, le vin puis l’eau de cuisson.
Poursuivez la cuisson quelques minutes.
Répartissez les crozets dans des assiettes puis versez la sauce par-dessus.
