Crozets with Spinach, Salmon and Sun-dried Tomatoes

Hello, hello!

Today, we’re going to take care of ourselves. We’re switching to a regression mode, to cocooning mode… Imagine yourself in the mountains, a lovely fire crackling in the fireplace, a beautiful rustic wooden table, and your new favorite dish!

Yes, this is about to become your beloved dish… So here are my crozets with spinach, salmon, and sun-dried tomatoes!

This is my second recipe for crozets.

We can discuss (or not! 😉 ) why this is only my second crozet recipe here on the blog. They are indeed delicious pasta, easy to cook and inexpensive. I really need to change that…

In the meantime, let’s focus on this new dish, following mycrozets with leek and Beaufort, which I had the chance to share with you a year ago.

Crozets, what are they?

Crozets are a traditional specialty from Savoie, rooted in mountain cuisine since the Middle Ages. Yes, they have quite a history!

In this region, known for its long and harsh winters, families needed simple, nourishing, and easy-to-preserve food. They prepared these small pastas from locally sourced flours: often buckwheat flour, sometimes wheat, and less frequently spelt.

The dough was rolled out thinly and then cut into small squares with a knife, which is one of the defining characteristics of crozets: their square shape, quite different from the more common Italian pastas. This explains it!Handcrafted in each household, crozets traditionally accompanied local products: Savoy cheeses, cold cuts, onions, or cream. They were also enjoyed in gratin dishes, providing warmth and energy after a day’s work at high altitude.

Today, crozets have become a gastronomic emblem of Savoie. Their uniqueness lies in their firm yet tender texture, and in their rustic flavor that reflects the mountains. Whether served « plain », with buckwheat, or in a gratin version like croziflette (the most famous dish made with crozets), they continue an authentic and convivial culinary heritage, appreciated far beyond the Alps.

Let’s return to our recipe for crozets with spinach, salmon, and sun-dried tomatoes!

I wanted to create an easy-to-make, indulgent, and complete dish with this recipe. And I believe I have succeeded!

We have carbohydrates, vegetables, and proteins. Not bad, right? So, you might say that I couldn’t resist adding mascarpone, which brings some creaminess. That’s true… But it makes this dish so wonderfully creamy… I simply couldn’t help myself! You can substitute cream if you don’t have mascarpone, or use coconut milk for an exotic and lighter touch.

As for the other ingredients, feel free to vary them based on what you have in your fridge…

The benefits of spinach in your diet

Spinach is a particularly beneficial vegetable for health due to its exceptional nutrient richness. It is very high in vitamins A, C, K, and B9, contributing to the proper functioning of the immune system, blood clotting, and the health of the skin and eyes.

With a high content of iron and magnesium, spinach helps combat fatigue and supports muscle and nerve activity. It is also rich in fiber, which promotes smooth digestion and provides a sense of fullness useful for maintaining a balanced weight.

Thanks to their antioxidants, particularly carotenoids like lutein, spinach helps protect cells against premature aging and supports good vision. Low in calories and very hydrating, they fit perfectly into a varied diet. Raw or cooked, spinach is a valuable ally for optimal overall health.

My kids occasionally complain when I cook with spinach, but in this recipe for crozets with spinach, salmon, and sun-dried tomatoes, they absolutely love it!

The necessary utensils:

A sauté pan,

A cutting board,

A good paring knife,

A pot for cooking your crozets,

And a wooden spatula.

In short, you’ve got it — you already have all of that in your cupboards!You just need to head to the kitchen, put on an apron, and dive into making your crozets with spinach, salmon, and sun-dried tomatoes!

The recipe, Chef!

Print Recipe

Crozets with Spinach, Salmon, and Sun-Dried Tomatoes

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Dinner – French

Serves: 4 Difficulty: Simple Price: €

Prep Time: 15 min – Cooking Time: 20 min

Ingredients

• 2 tablespoons of olive oil
• 1/2 yellow onion
• 60 g of sun-dried tomatoes
• 250 g of salmon fillet
• 150 g of spinach shoots
• 1/2 teaspoon of paprika
• Salt
• Pepper
• 375 g of crozets
• 2 tablespoons of mascarpone
• 40 g of Abondance

Instructions

1

Heat the oil in a sauté pan.

2

Add the sliced onion.

3

After 2 minutes, add the sun-dried tomatoes cut in half or thirds, as well as the salmon fillets placed skin side down.

4

Cook covered for 5 minutes.

5

After this time, detach pieces of salmon about 2-3 cm in size so that you can recover the skins.

6

Add the spinach sprouts, paprika, salt, pepper, and cook covered for 10 minutes.

7

In the meantime, bring a large volume of salted water to a boil. Cook your crozets according to the package instructions.

8

Add the mascarpone to the sauté pan, then the Abondance cut into small cubes. Mix.

9

Finally, add the drained crozets, mix and serve!