Category Gastronomy

Melon, cucumber and fromage frais salad – fresh and savoury

                                                                                             corsica-guide-melon-cucumber-and-fromage-frais-salad

Ingredients:                                                                                                                                                     

– 1 melon                                                                        
– 1 to 2 cucumbers
– cherry tomatoes
– 5 slices ‘prisuttu’ 
– 200g fromage frais
– 1 pressed lemon
– 3 soup spoons olive oil
– fresh basil leaves                                                
 
Method:
 
Cut the melon in two and remove the seeds. With a melon baller, make small balls.
Peel the cucumbers, cut in two lengthwise, then in small cubes. Add the diced fromage frais, prisuttu (can be replaced by ham), and the cherry tomatoes...
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Taking a closer look at a new beer cellar: ‘Orge & Hublon’

This is an idea that had been trotting in Eric Maillot’s head for a while, especially after visiting Belgium, and more precisely Bruges.
After spending some time in the hotel trade, he realised he really wanted to start off his own business in Corsica – ‘Orge & Hublon’ opened up in April, 2016 and has been growing in popularity ever since.  
 
So, how many types of beer will Eric actually propose ?
There are almost 100 types of beer, coming in all sizes, and of course including the Corsican beers – sizes go from: 25cl – 9 liters, just imagine that ..
If you’re wondering which is the most popular, the answer would be just about all of them, but fruity beer would take a lead here and there’s such a choice everybody seems to find their pleasure very easily...
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‘Frigettu’ – with Eric Fradin, confectioner

Quite truthfully, I was looking forward to meeting a confectioner for a change.
A flavourful world of colour, imagination, and hard work. Eric and myself had met beforehand during a meeting in Ajaccio, and I had the pleasure of tasting his natural and inspiring creations – which of course, led me to want to learn more.
 
Having travelled to many countries, including the US, he finally left Lyon and arrived here in Corsica with his family, in 2013. However, let’s return in time and view his ‘atypical’ journey over the years.
When he was 13 years of age, his grandfather brought him to see a confectioner – this was to be an eye-opener for Eric, and a passion to grow over the years, never ceasing to increase – touring France and working with several confectioners, and even working and spending...
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A seasonal recipe: Courgettes + Brocciu Tart

The combination of courgettes and brocciu is yet again, an alternative idea for you – and you don’t always have to cook complicated masterpieces – just good food from fresh ingredients can often do the trick.
 
Bon appetitu !
 
 Ingredients:
 
– 1 shortcrust pastry
– 450g brocciu
– 4 garlic cloves
– 4/5 courgettes
– 3 eggs
– parsley, mint, thyme, chives
– olive oil
– salt, pepper
 
 
Method :
 
Heat oven at 180°
Chop the parsley, garlic, mint and chives, and mix together.  
Crush the brocciu with a fork, and add the 3 beaten eggs.
Season with salt and pepper, and place in the fridge.
Cut the courgettes into small cubes. Sweat the garlic in a large frying pan, with the olive oil. Add the courgettes, and season when they have been reduced, sprinkle with herbs.
Place the pastry in an oven di...
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Certainly a treat: Chestnut Ice-cream

Taking advantage of our chestnuts, with some delicious homemade chestnut ice-cream ! You’ll see, it’s quite simple to whip up.

 
                                                                                 recettes-corse-chestnut-ice-cream
 
 
Ingredients:
 
– 150g precooked chestnuts
– 500ml milk
– 3 egg yokes
– 50g sugar
– 1 vanilla bean 
 
 
Method:
 
First of all, you’ll have to prepare a chestnut purée, mixing the chestnuts coarsely. 
Boil milk and split vanilla bean (in order to release the aroma).
Beat egg yokes with sugar, and mix with boiled milk. Put the preparation back on to the heat, and allow to thicken (like a custard), but it must however remain liquid. Remove from heat, and take out the vanilla bean, add the chestnut purée and allow to cool.
Pour into an ice-cream maker, and freeze for at least 30mi...
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