Croziflette, savoy specialty!

Croziflette today, a traditional french recipe and special tribute to the french region known for the Alpes mountains, Savoy! It's a twist from "tartiflette" that is made with potatoes, while this one is made with a special type of pasta that is called "crozet" that has the shape of tiny squares. It is not a dish that is low in calories, but it is a perfect dish for apres-ski after spending a full day in the slopes. So, ski maniacs all around the globe, this is for you :)
If you cannot find crozets, you can replace it with any small pasta.


Ingredients
400 gr crozets (better to mix half natural and half buckwheat)
1 big onion finely sliced 
200gr cured ham ("lardons")
300ml fresh butter cream
reblochon cheese
salt, white pepper, olive oil


Procedure
Boil the crozets in a big quantity of water as indicated in the box. Drain and empty in a medium pyrex.

Fry the onion with some olive oil and in the middle add the ham and continue until they all get a nice color.

Pour over the crozets, add the creme, the salt and the pepper and mix with a spoon.

 Cut the cheese in thick sliced and put evenly on top. Put in the oven in 180 Celsius for about 10min or until the cheese will create a nice crust on top. Serve with a green salad. Bon appetit!