Discover a delicious way to taste the Alpina crozets, those little pasta squares born in French Savoie more than almost 200 years ago with this fresh summer recipe.
600 g of crozets Alpina Savoie
200 g of feta
5 cherry tomatoes
2 yellow peppers
2 small bunches of basil
10 tbsp of olive oil
Cook the Crozets for 15 min in a large pot of salted boiling water.
Wash the basil leaves and finely chop them.
Cut the washed vegetables into small cubes without peeling them.
Cut the feta into cubes.
Prepare the vinaigrette by emulsifying the oil, lemon juice, salt and pepper.
Drain the crozets and rinse them in cold water.
Gently mix the ingredients and the vinaigrette then serve in shot glass and add the cherry tomatoes cut in half as well as a few basil leaves.
Serve at room temperature !