fbpx Savoyard veal meatloaf and Crozet buckwheat pasta recipe

Savoyard veal meatloaf and Crozet buckwheat pasta recipe

Ballotines de veau savoyard et crozets
Preparation time
40 min
Cooking time
35 min

Some history

crème et Beaufort."

Ingredients

250g of Crozet pasta
4 slices of bacon
250ml cream
Salt, pepper, nutmeg
1 shallot
200ml white wine

The meatloaf:
4 very thin veal escalopes
4 slices of cured ham
4 slices of Beaufort

The breadcrumbs:
200g of breadcrumbs
200g of grated parmesan
4 eggs
4 tbsps. of flour

Preparation

<strong>The meatloaf.</strong>
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.

<strong>The bacon.</strong>
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.

<strong>The breadcrumbs.</strong>
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.



Wine suggestion

Chinon rouge, AOC Loire
Share this recipe