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

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.


  • 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


The meatloaf: 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.


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 20 minutes. 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.

Wine suggestion

Chinon rouge, AOC Loire
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