Savoyard veal meatloaf and Crozet buckwheat pasta recipe
crème et Beaufort."
250g of Crozet pasta
4 slices of bacon
Salt, pepper, nutmeg
200ml white wine
4 very thin veal escalopes
4 slices of cured ham
4 slices of Beaufort
200g of breadcrumbs
200g of grated parmesan
4 tbsps. of flour
Place the veal escalope on a piece of cling-film 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 cling-film, followed by another layer of film.
Cook for around 10 minutes in simmering water.
Drain the meatloaf and gently peel off the cling-film.
<strong>The Crozet pasta.</strong>
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.
Dry out the slices of bacon by placing them between two trays and cooking at 140°C for 20 minutes.
Add the bacon just before serving.
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.