Preparation | Cooking | Start to finish |
---|---|---|
30 min. | 35 min. | 1 hour |
1 | Cut 300 g cooked meat (in this case, leftover pork roast with herbs) into small pieces. | ![]() |
2 | Pour 3 tablespoons oil into a frying pan over high heat and, when hot, add the pieces of meat. | ![]() |
3 | Brown, stirring occasionally, then remove from the heat. | ![]() |
4 | Cook 600 g Crozets in a large volume of boiling salted water (follow the cooking time indicated on the packet). | ![]() |
5 | Drain. Preheat oven to 200°C (390°F). | ![]() |
6 | Butter a casserole dish. | ![]() |
7 | Pour in the pieces of meat. | ![]() |
8 | Then the crozets. | ![]() |
9 | Then the cream (this time I used a very thick cream, but it's not essential). | ![]() |
10 | And finally 80 g grated cheese. | ![]() |
11 | Place in the oven for 15-20 minutes, until the top is nicely browned. | ![]() |