Croziflette with Morbier cheese
Morbier cheese, the vital ingredient in this friendly, family, dish comes from the village of Morbier in the Jura highlands. In the 19th century, if any milk was left over after making the Comté cheese, (but not enough to make a “wheel”), farmers protected the curd remaining in the churn from insects by covering it with a thin layer of soot. They kept this cheese for their own consumption. Awarded an AOC label in 2000 and an AOP label in 2002, it is now international recognised by gourmets.
300g of unfl avoured crozets (Small buckwheat and wheat pasta squares)
100g of salt-cured lardons (strips of pork fat)
200cc of cream
300g of Morbier cheese
Boil the crozets for 20 minutes in salt water, then drain.
Preheat the oven to 180°C.
Brown the thinly sliced onion with the lardons until tender. Drain onto kitchen paper.
Lay out the crozets in an oven dish and mix them with the onion and lardons, 150g of pieces of Morbier cheese, the cream and a little salt and pepper.
Cover with the remaining 150g of Morbier and bake for 15 to 20 minutes to melt the cheese.
Serve hot with a green salad.