Crozets are tiny square pasta from French Alps, originally made to survive harsh winters using local buckwheat flour.
One Pot Crozets with Mushrooms, Bacon, and Comté
Dive into a comforting bowl of one-pot crozets, where tender pasta meets earthy mushrooms and crispy bacon, all enveloped in a rich, creamy sauce. Topped with the nutty goodness of Comté cheese, this dish is a delightful symphony of flavors that will have you savoring every bite. Perfect for a cozy dinner, it’s a hassle-free meal that brings warmth and satisfaction to your table!
Prep
10
min
Cook
25
min
Serves
3
people
Level
beginner
The Story
This Savoyard comfort bomb emerged when 16th-century Alpine traders smuggled buckwheat from Russia through Italian mountain passes, creating crozets—tiny square pasta that French peasants in Haute-Savoie perfected as their answer to Italian gnocchi, except crunchier, nuttier, and designed to survive brutal winters when proper wheat was scarcer than a sunny day in Manchester.
Regional Twist
In Annecy's old quarter, locals swap the regular mushrooms for wild cèpes and add a splash of Génépi liqueur with the liquid cream, turning this humble dish into proper mountain royalty.
📝 Ingredients
Shopping List
- 100 g bacon
- 200 g crozets
- 3 handfuls grated comté cheese
- 100 ml liquid cream
- 150 g mushrooms
Pantry Items
Amounts also listed in instructions below
- 300 ml vegetable broth
👨🍳 Instructions
- 1
In a dish, mix together the crozets, mushrooms, bacon, grated Comté, liquid cream, and vegetable broth.
- 2
Bake in the oven for 25 minutes at 180 degrees Celsius.
💡 Pro Tips
- ✓Toast the crozets in a dry pan for 2-3 minutes before mixing to activate starches and prevent mushy texture during the 25-minute bake.technique2-3 minutes
- ✓Use a 2:1 liquid-to-pasta ratio (400ml total liquid to 200g crozets) because crozets absorb 40% more liquid than regular pasta due to their buckwheat content.ingredient2:1 ratio
- ✓Add half the Comté at the beginning and reserve half for the final 5 minutes to prevent the cheese from breaking and becoming grainy at 180°C.timingFinal 5 minutes
- ✓Cut mushrooms to 5mm thickness so they release moisture evenly without creating soggy spots while maintaining texture after 25 minutes of baking.technique5mm thickness
- ✓Use a shallow baking dish with 2-3cm depth maximum because deeper dishes create steam pockets that prevent proper liquid absorption and even cooking.equipment2-3cm depth
Share this recipe
Prep
10
min
Cook
25
min
Serves
3
people
Level
beginner
Share this recipe
Crozets are tiny square pasta from French Alps, originally made to survive harsh winters using local buckwheat flour.
One Pot Crozets with Mushrooms, Bacon, and Comté
Dive into a comforting bowl of one-pot crozets, where tender pasta meets earthy mushrooms and crispy bacon, all enveloped in a rich, creamy sauce. Topped with the nutty goodness of Comté cheese, this dish is a delightful symphony of flavors that will have you savoring every bite. Perfect for a cozy dinner, it’s a hassle-free meal that brings warmth and satisfaction to your table!
The Story
This Savoyard comfort bomb emerged when 16th-century Alpine traders smuggled buckwheat from Russia through Italian mountain passes, creating crozets—tiny square pasta that French peasants in Haute-Savoie perfected as their answer to Italian gnocchi, except crunchier, nuttier, and designed to survive brutal winters when proper wheat was scarcer than a sunny day in Manchester.
Regional Twist
In Annecy's old quarter, locals swap the regular mushrooms for wild cèpes and add a splash of Génépi liqueur with the liquid cream, turning this humble dish into proper mountain royalty.
📝 Ingredients
Shopping List
- 100 g bacon
- 200 g crozets
- 3 handfuls grated comté cheese
- 100 ml liquid cream
- 150 g mushrooms
Pantry Items
Amounts also listed in instructions below
- 300 ml vegetable broth
👨🍳 Instructions
- 1
In a dish, mix together the crozets, mushrooms, bacon, grated Comté, liquid cream, and vegetable broth.
- 2
Bake in the oven for 25 minutes at 180 degrees Celsius.
💡 Pro Tips
- ✓Toast the crozets in a dry pan for 2-3 minutes before mixing to activate starches and prevent mushy texture during the 25-minute bake.technique2-3 minutes
- ✓Use a 2:1 liquid-to-pasta ratio (400ml total liquid to 200g crozets) because crozets absorb 40% more liquid than regular pasta due to their buckwheat content.ingredient2:1 ratio
- ✓Add half the Comté at the beginning and reserve half for the final 5 minutes to prevent the cheese from breaking and becoming grainy at 180°C.timingFinal 5 minutes
- ✓Cut mushrooms to 5mm thickness so they release moisture evenly without creating soggy spots while maintaining texture after 25 minutes of baking.technique5mm thickness
- ✓Use a shallow baking dish with 2-3cm depth maximum because deeper dishes create steam pockets that prevent proper liquid absorption and even cooking.equipment2-3cm depth