Category Gastronomy

Choice of recipe: Corsican Vegetable Soup

There isn’t really a classic recipe for this type of soup, although you will find similar ones with basic choices. It’s a traditional recipe from the island, and following whatever family, friends and villagers had on hand, the soup could be made – vegetables, meat, pasta and rice remain the main ingredients.
It’s not difficult to prepare, and it remains a nutritious and tasty idea for the autumn and winter months ahead. So, keep it in mind.

Serves: 6

Ingredients:                                                                                  
– 2 onions
– 1 ripe tomato
– chard
– 2 leeks
– 2 carrots
– 1 celery stalk
– pancetta (bacon)
– 2 turnips
– 2 courgettes
– 5 or 6 potatoes
– 4oog red kidney) beans
– a handful of green beans
– basil
– salt/pepper

Preparation:
Fry some pancetta in ...

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For a savoury change: Potato Croquettes with Brocciu

Over time, we’ve had several propositions for preparing and serving our ‘brocciu’, which remains very popular indeed. Here’s another quick little recipe that you can try out some time – as they say ‘variety is the spice of life’, so add this new one to your collection.

Bon appetitu !

Serves 4

Ingredients:

– 6 good sized potatoes
– 6 eggs
– a few leaves of fresh mint
– 200g brocciu (or cream cheese of your choice, if you’ve no alternative)
– pinch of nutmeg
– salt and pepper

Method:

Cook the unpeeled potatoes in the oven. As soon as they are cooked, peel and mash with a fork, adding the chopped mint leaves. Add the crushed brocciu. Blend in the butter, 3 egg yolks, a little nutmeg, salt and pepper. Knead the mixture well. Whip egg-whites to a light mousse, with a pinch of salt...

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An appetising suggestion: Brocciu and Chard Bastelle

Bastelle‘ is a typical Corsican delicacy, and highly appreciated on the island. They can be easily found at the markets, fairs and bakeries. For this particular recipe, we will only be using the green (leaf) of the chard. Popular with children too, an extra idea for lunchtime in case of need.

There are variants of course: marrow and onion – most of the time you will see all choices for sale.

Ingredients:

– 1 bunch chard
– 200g brocciu
– 1 or 2 puff pastry (or homemade dough)
– salt and pepper

Method:

Cook the chard beforehand. Cut out circles in the dough, the size will depend on how big/small you wish your bastelle to be. Cut up the chard greens and if you wish to add onions to the recipe, you can do so by first of all browning them in a frying pan...

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Suggestion: Beer and Pork Sauté

Here’s an unusual and original way to serve pork – and a nice change too with beer, Corsican beer of course, which will make all the difference.

Ingredients:                                                                                                           

– 1kg pork
– 1/2 red onion
– 2 garlic cloves
– 10cl Pietra beer
– 15cl veal stock
– 50g chestnuts

Method:
First and foremost, finely chop the onion and garlic which you will place in a saucepan with a trickle of olive oil, in order to brown nicely. Once they are golden, season with salt and pepper and deglaze with the Pietra. Allow to boil down by half, slightly lowering the heat – then add the diluted veal stock.
Cut the pork sauté into cubes of around 2cm, this way they will be easier to cook and will remain fondant.

In a hot ...

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Let’s see what’s brewing at the ‘Microbrasserie Impériale’ in the heart of Ajaccio

This is the story of four friends from the same village in Corsica, who decided one day to create and produce their own beer.
Laurent Pietri, Jean-Pierre Giodani, Jean-Luc Pietri and Jean-Luc Bennetti are natives of Salice, which is a pretty little village around 25km from Ajaccio.
They prefer to be called ‘artisan brewers’, which is exactly what they are.

The idea took form from discussions they had together, which led to experimenting in a garage and testing at the annual Christmas market in Ajaccio in 2015. Successful and encouraged, they finally opened in Ajaccio in 2016, in the centre of town – one of those quaint narrow streets where you can find yourself strolling around admiring the architecture and surroundings, also close to where Napoleon was born. 
I couldn’t help but wonder wh...

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