Imported from TikTok

Croziflette with Smoked Sausages in the Cookeo

Name: Croziflette with Smoked Sausages in the Cookeo
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Yield: 4 servings
Cuisine: French
Ingredients: olive oil (a drizzle); 4 smoked sausages (sliced); 1 onion (finely sliced); pepper (to taste; used to season at two stages); 10 cl white wine; 400 g crozets (plain or buckwheat); 700 ml water; 200 g crème fraîche; 1 Reblochon cheese (cut in half; one half in large pieces and the other half in slices. The weight is not specified.)

Recipe by @cookikitchen_ @cookikitchen_ · TikTok

Imported by Alexia Lucchinacci on SeeMeCook

A hearty dish of crozets simmered with smoked sausages, then mixed with cream and melting Reblochon cheese. A layer of gratinated Reblochon on top finishes this version of croziflette prepared with the Cookeo and Extra Crisp.

4 servings48 minFrench

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Ingredients

olive oil (a drizzle)
4 smoked sausages (sliced)
1 onion (finely sliced)
pepper (to taste; used to season at two stages)
10 cl white wine
400 g crozets (plain or buckwheat)
700 ml water
200 g crème fraîche
1 Reblochon cheese (cut in half; one half in large pieces and the other half in slices. The weight is not specified.)

Steps

1
Prepare the ingredients: slice the smoked sausages and finely slice the onion. Cut the Reblochon in half; cut one half into large pieces and the other into slices.
2
Set the Cookeo to browning mode and heat a drizzle of olive oil in the cooking pot.
3
Add the sliced smoked sausages to the pot.
4
Add the sliced onion, then season with pepper to taste.
5
Cook for 10 minutes, stirring regularly to prevent the bottom from sticking.
6
Pour in the white wine. Cook for another 30 to 40 seconds, scraping the bottom thoroughly with a non-abrasive spoon.
7
Add the crozets and stir to coat them.
8
Pour the water into the pot.
9
Start pressure cooking for 7 minutes.
10
When cooking is complete, stir in the half of the Reblochon cut into large pieces, along with the crème fraîche.
11
Mix well to melt the cheese and create a creamy mixture.
12
Arrange the slices from the other half of the Reblochon on top, then season with pepper to taste.
13
Place the Extra Crisp accessory on the Cookeo and run program P2 for 15 minutes, until the Reblochon is melted and gratinated.

Notes

The amount of olive oil is given only as “a drizzle,” and the weight of the Reblochon is not specified. The transcript does not specify the weight or size of the smoked sausages.