Croset recipe with gray sauce
I reached up there between the clouds and the sun, searching for the beauty of the mountains, found what lightened my mind, built fantasies, and played among the fragrant fields.
Pastures inhabited by herds of cattle that feed on fragrant and colorful herbs in the wind and spring sun.
I reached up there searching for the Nostrale D’Alpe… There’s something incredibly fascinating about the cheese produced in the Cuneese mountains. This cheese, which originates from a simple yet rich tradition, is a testament to a history that is rooted in centuries. In the Cuneese alpine pastures, the shepherds, with their herds, practiced transhumance during the summer months. This ancient farming method allowed the use of plain resources in the colder periods and fed the livestock with high-altitude grass during the summer, thus ensuring superior quality milk
The Croset are a testament to the gastronomic richness that the cheese of the Cuneese mountains offers. This pasta, prepared with flour, oil, eggs, onion, garlic, and seasoned with fresh cream, cheese, and alpine herbs, embodies the flavors and aromas of the mountain. The preparation of Croset is an example of how the region’s culinary tradition knows how to innovate while maintaining a strong connection with the past and the territory’s products
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 1/4 cups type 1 flour (You can also use a cereal or whole grain flour)
- 2 eggs
- as needed water
- 3 tbsp olive oil
- 7 oz Piedmontese toma cheese (The original recipe calls for Nostrale D'Alpe)
- 7 oz heavy cream
- 1 onion
- 1 clove garlic
- 1 pinch aromatic herbs (alpine herbs)
- as needed salt
Tools
The tools I use can be found Here
Steps
Making homemade pasta is my habit; every week, I prepare my lunch supply… It has become a pleasant habit that I don’t want to lose for now…
Put the ingredients, flour, eggs, oil (1 tbsp), salt, finely chopped alpine herbs, into the bowl; start kneading and add water until you get a firm dough. Let it rest for about thirty minutes covered with a towel
Make small rolls and cut into chunks; drag them with your thumb to curl them… It’s shown in the video
When you have finished preparing the croset, sauté the finely chopped or diced onion in olive oil together with the garlic.
Then add the cream and cheese, dilute with some fresh milk if needed
In the meantime, bring the cooking water to a boil with the added salt and cook the croset for about five minutes… Check the cooking anyway, each flour has its own characteristics. Drain and
Add them to the gray sauce, which tastes good, with a fresh and soft melt-in-the-mouth aroma. Serve hot with a sprinkle of black pepper
Like all first courses, it can be stored in the fridge until the next day, and when baked in the ventilated oven to gratin, they will be exquisite!
