pumpkinsandcats 3Speak Podcast

https://3speak.tv/watch?v=pumpkinsandcats/mkyzwmij We were gifted some Crozets a few months ago from a friend who visited France on holiday and we were wondering how best to use them. As we had never heard let alone eaten that type of pasta before. We opted for a “lets utilise what we have” dinner and follow no recipe meal which worked out a delight. It had been a long day, we were hungry and just wanted something to eat quickly and no additional cost. Previously we had frozen some minced walnuts to use as a mince replacement and instead of opting for a tomato base we went for a béchamel. Bechamel Ingredients Nutmeg Bay leaves Flour Butter Milk Lemon Mustard White Pepper Suffice to say it was a hearty meal, warm, filling and oozing with sauce. The Crozets had a different texture to the usual pasta I am used too. Each piece seemed to form a sort of risotto consistency - unless we cooked it wrong ha ha! Have you ever used Crozets? If so we’d be keen to know how you’ve cooked with them before.