Well it’s mid-November and the weather has definitely turned wintry hereon the French/Swiss border. Time to break-out the calorie laden comfort dishes!
First up in my fight against the cold is Diots au Vin Blanc avec Gratin de Crozets (sausages in white wine with a kind of creamy cheesy pasta bake), a traditional Savoyard feast.
I’d bought some Crozets last winter intending to make a Croziflette (the pasta version of the ever popular Tartiflette) but never got around to it. After seeing spying some diots in the shop I thought I’d give this a go instead.
Diots are Savoyard pork sausages which are flavoured with a bit of garlic. There are two main varieties; plain (nature) or smoked (fumé). Occasionally you can come across varieties with either cheese or cabbage added as well.
For this dish you use the smoked versions and cook them simply and slowly with onion, shallots and white wine. If you can’t get diots I think most other meaty sausages would work well cooked like this.
The usual accompaniment is a gratin of crozets. Crozets are little pasta squares also from Savoie. The most common versions are durum wheat or buckwheat but you can also get flavoured versions (I’ve seen chanterelle and even Genepi versions!)
Officially you are supposed to use Beaufort for the gratin, but I didn’t have any to hand. The people of Savioe may not forgive me, but I used Tomme de Savoie that I did have instead and it worked fine!
This was the perfect winter evening dish. Only 7 ingredients, very little perpetration and not much actual cooking, yet the result is tasty, rich and hearty.
Because after a meal of meat, carbs, cream and cheese what you really need is a dessert to finish you off, I had also made some plum sponge puddings.
These gorgeous little individual puds are also really easy to whip up.
I think they’re best hot (or warm) from the oven when the sponge is extra soft and the fruit scalding, but they can be eaten cold if you don’t want to risk burning your mouth!