Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the croziflette
- 50g/1¾oz unsalted butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 100ml/3½fl oz white wine
- 50ml/1¾oz double cream
- 200g/7oz buckwheat crozet pasta
- 250g/9oz Roquefort, sliced
- 250g/9oz Reblochon, sliced
For the croutons
- 2 tbsp olive oil
- 2 thick slices stale bread, torn into pieces
- 1 garlic clove, smashed
- 1 tsp chopped thyme leaves
- salt and freshly ground black pepper
For the green salad
- 3 tbsp olive oil
- 1 lemon, juice only
- 1 head butter lettuce, leaves separated
Method
To make the croziflette, preheat the oven to 200C/180C F/Gas 6. Heat the butter and olive oil in a saucepan over a medium heat and fry the onion and garlic for 10 minutes until softened. Add the white wine and cook until the volume of liquid has reduced by half, then add the cream.
Meanwhile, boil the pasta in a pan of salted water and cook according to packet instructions (about 20 minutes) and drain. Then add the creamy sauce to the drained pasta and mix well.
Tip the pasta into a baking dish and layer over both the cheeses.
Bake in the oven for 20 minutes until golden-brown and bubbling.
To make the croutons, heat the olive oil in a frying pan over a medium heat. Fry the bread in the olive oil with the smashed garlic clove. Remove and drain on kitchen paper. Season with salt and freshly ground black pepper and sprinkle over the thyme.
To make the green salad, mix the oil and a good squeeze of lemon juice together in a small bowl. Arrange the lettuce in a salad bowl and pour over the dressing.
To serve, top the baked pasta with the croutons and serve with the green salad.