Bacon and Caramelised Onion Croziflette Style Pasta
with Balsamic Glazed Baby Leaf and Apple Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Soya
Croziflette is a classic French cheesy pasta bake from the Savoy region made with typical square pasta called crozets. Layered with cheese, bacon, onion and crème fraîche, it's rich, comforting and perfect for enjoying after the slopes. Here, we're used macaroni instead of crozets for simplicity.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
90 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Mixed Herbs
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Baby Leaf Mix
1 unit(s)
Apple
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
Bring a large saucepan of water to the boil with ½ tsp salt for the macaroni.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden and softened, 8-10 mins.
Once the onion has softened, add the bacon and fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, preheat your grill to high.
Once the bacon is golden, stir in the garlic and mixed herbs. Fry for 30 secs more.
Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until the liquid has reduced a little, 1-2 mins.
Once the liquid has reduced, stir in the creme fraiche, then remove from the heat.
Stir half the cheese into the sauce until melted. Taste and season with salt and pepper if needed.
Once the cheese has melted, add the cooked macaroni to the pan, mix, then transfer to an appropriately sized ovenproof dish.
Evenly scatter over the remaining cheese, then grill until golden and bubbling, 5-6 mins.
Meanwhile, quarter, core and thinly slice the apple (no need to peel), then pop into a medium bowl.
Add the baby leaf mix, drizzle over the balsamic glaze and a little olive oil. Season with salt and pepper, then toss together. TIP: Don't add the leaves too early or they'll go soggy.
When everything's ready, share the croziflette style pasta between your plates.
Serve the salad on the side.
