Diots in white wine, crozet in Beaufort

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Diots in white wine, crozet in Beaufort

Diots in white wine, crozet in Beaufort

Diots in white wine, crozet in Beaufort
Diots in white wine, crozet in Beaufort

Number of people

8 plain Savoy sausages (diots)

1.5 onion

25 g butter

75 cl white wine (Jacquere or Chardonnay type)

800 g crozet

200 g of beaufort



Veal stock

Preparation: 15 min
Cooking time: 1 h
Step 1
Cut the diots in three.
Step 2
In a cast iron casserole, melt the butter and then grill the sausage pieces. Reserve.
Step 3
Slice the onions and fry them in the juice of the diots (for the gourmands). When the onions are well coloured, add the diots and 75 cl of white wine (preferably Savoy!). Simmer over low heat and cover for about 1 hour.
Step 4
Meanwhile, in a saucepan with about 3l of boiling water, cook the 800g of crozets for about 20 min. Then put them under cold water and reserve in a colander.
Step 5
15 minutes before eating, tie the diots sauce with 1 tablespoon of veal stock and 1 to 2 tablespoons of flour (depending on whether you like the sauce more or less thick). Simmer until the crozets are ready.
Step 6
Grate the Beaufort or cut it into thin slices. Put the crozets back in the pot with a cream base (so that it doesn't stick).
Step 7
When the crozets are at the right temperature, add the Beaufort, and let them melt for a few minutes while stirring.
Step 8
And here you can go to the table... and don't forget that if there were ever too many, it's even better reheated! Enjoy your meal!
Author's note
Recipe for those who are not afraid of kilos. Eat but don't forget to move!

I add my grain of salt

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