Savoyard veal meatloaf and Crozet buckwheat pasta recipe
Some history
Stars of the Tarentaise Valley, Crozets are a Savoie speciality. These little pasta shapes are flattened with a rolling pin and cut into squares, and are traditionally made using buckwheat flour. They can be oven-baked with cheese, added to soups or cooked in a sauce with milk, cream and Beaufort.
Ingredients
- 250g Crozet pasta
- 4 slices of bacon
- 250ml cream
- salt, pepper
- nutmeg
- 1 shallot
- 200ml white wine
- 4 very thin veal escalopes
- 4 slices of cured ham
- 4 slices of Beaufort
The breadcrumbs:
- 200g breadcrumbs
- 200g grated parmesan
- 4 eggs
- 4 tablespoon of flour
Preparation
The meatloaf:
Place the veal escalope on a plastic wrap and lightly season (because the cheese and ham already give a lot of flavour).
Slide a slice of ham and of Beaufort on top.
Roll the meatloaf in a plastic wrap, followed by another layer of film.
Cook for around 10min in simmering water.
Drain the meatloaf and gently peel off the plastic wrap.
The Crozet pasta:
Cook the Crozet pasta in boiling water.
Meanwhile, finely chop the shallot and sweat gently.
Deglaze with white wine and reduce until dry.
Add the cream and cook.
Add the Crozet pasta.
The bacon:
Dry out the slices of bacon by placing them between two trays and cooking at 140°C for 20min.
Add the bacon just before serving.
The breadcrumbs:
Dust the meatloaf with flour.
Dip in the 4 beaten eggs.
Roll in the breadcrumbs and parmesan mix.
Once breaded, fry the meatloaf in a non-stick pan until the breadcrumb coating is golden and crunchy.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix