Stuffed Chicken
Corsican cooking, recipes and discovering of the corsican flavours
Grease the chicken slightly with some oil, season with salt and pepper.
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Canistrelli Biscuits
Corsican cooking, recipes and discovering of the corsican flavours
The most traditional of all Corsican dry biscuits. You will find them in any shop, but not all of them will be good. There are very few manufacturers of fine “Canistrellis” and their names are passed around like those of good butchers.
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Meatballs
Corsican cooking, recipes and discovering of the corsican flavours
For about 10 meatballs finely mince the meat (beef or veal) as well as a nice piece of Corsican ham (both the fat and the lean part). Soak a handful of bread in cold milk, crumble and mix it into the meat. Break two eggs over the mixture, add a handful of minced parsley, salt, pepper, three large, crushed cloves of garlic and mix well.
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Stuffed Eggplant
Corsican cooking, recipes and discovering of the corsican flavours
3 eggplants, 150g Corsican ham, 50g grated “Vieux Brocciu” (ripe sheep's or goat's milk cheese), 3 or 4 basil leaves, a handful of bread soaked in milk (soft part), 3 cloves of garlic, 1 thick piece of pork breast (bacon), 1 onion, 4 or 5 tomatoes, 1 branch of parsley, 3 or 4 tablespoons olive oil, salt and pepper.
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Herb Tart
Corsican cooking, recipes and discovering of the corsican flavours
shortcrust pastry, spinach or mangold-wurzel, white leek and onions
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CORSE : CUISINE ET SAVEURS DE L'ÎLE
Corsican cooking, recipes and discovering of the corsican flavours
This book is a collection of 48 easy corsican recipes, to discover, composed of soups, omlettes and starters, pasta, fritters, flours, meets and their sauces, fishes and seafood, vegetables, desserts and biscuits. A good way to whet your taste buds's !
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BRUCCIO OMELETTE
frittata cù u brocciu
Easy recipe, usually cooked in winter (from december to april) for 6 persons, with a preparation time od 5 min and a cooking time of about 5-8 min. BRUCCIO OMELETTE
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U PASTIZZU
This recipe with Pastis may be cooked all the year long, this one is for 4 persons with a preparation time of 10min and a cooking time of 1 hour. U PASTIZZU
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STUFFED PEPPERS WITH BROCCIU
pivaroni ripieni cù u brocciu
Receipe to cook during the Brocciu period ( from december to april ), for 4 persons, with a preparation time of 10min and a cooking time of 30min. STUFFED PEPPERS WITH BROCCIU
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JUGGED BOAR WITH MYRTLE
cignari cù a murta
Recipe prepared in winter for 6/8 persons, with a preparation time of 30min and a cooking time of 3 hours. JUGGED BOAR WITH MYRTLE
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