Category Gastronomy

Suggestion: Tangerine and sweetened chestnut purée verrines

Remaining seasonal and accessible, this tempting, tasteful and original Corsican recipe should find its way to your tables !
Tangerine and sweetened chestnut purée verrines:

Serves 6                                                                                                                

Ingredients:                                                                                                

– 6 petit suisse
– 100g vanilla chestnut purée
– 8 tangerines
– 35g butter
– 35g sugar
– 1 soupspoon tangerine liqueur

Method:

Peel the tangerines, and separate into segments – remove any white skin. In a large frying pan, melt the butter and add the tangerine segments and sugar. Allow to caramelise, and add the tangerine liqueur. Mix, remove from heat and allow to cool...

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Seasonal Chestnut Tiramisu

Perfect to end a meal, light and delicious – cool and creamy, with the chestnut bringing autumn flavours to your table. Coming from Italy, it literally means ‘pull me up’ (lift my spirits), which it obviously does, no question about that !

Ingredients:

– 80g sugar
– 250g mascarpone
– 300g chestnut jam
– Speculoos biscuits or ladyfinger biscuits
– nut kernels
– 3 eggs 

                                                                         

Method:

Separate the egg yolks from the whites, which will be whipped up later on. 
Beat the sugar and egg yolks, the mixture must be foamy and white.
Add the mascarpone to your preparation and whip, in order to obtain a smooth and creamy preparation. Whip up the egg whites (add a pinch of salt), they should remain stiff...

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Is there anything quite like: Myrtle Liqueur

Not at all a complicated recipe, you just need the right ingredients and a little patience. A quick reminder: the myrtle berries come from a Mediterranean shrub called ‘Tarentum myrtle’, very persistent and resisting in particular to the heat.

If you’re wondering when would be the best time to pick the berries, the answer is from September – December. Usually appreciated as an after-dinner liqueur, and why not after a good Corsican meal ! The Corsicans just love their liqueur and love making it too. 

Ingredients:

For 1 litre:
– 75cl eau de vie
– 40g myrtle berries
– 100g sugar
– 15cl water

Method:

Having washed and dried the myrtles, place them in a jar or a glass bottle (minimum 1L). Cover the fruit with the eau de vie and close hermetically. 
After two to three months of maceration,...

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Let’s try: Brocciu and Potato Galettes

Brocciu and Potato Galettes
serves 4

 

Ingredients:

– 6 cooked potatoes (500g)
– 6 eggs (3 for stuffing, 3 for breadcrumbs)
– 3 crushed garlic cloves
– mint
– 250g brocciu
– pinch of nutmeg
– salt, pepper and butter

 

Preparation:

Mash the potatoes with the brocciu, chopped mint, crushed garlic, salt + pepper in the potato masher.
Add butter and 3 egg yokes. Beat the egg whites, and stir into mashed potatoes.
Shape the potato galettes (after having dipped in the beaten eggs and breadcrumbs).
Cook (in hot oil) in the frying pan.
Serve with a tomato sauce, and lettuce.

 

Bon appetitu !

 

Source: Fromagerie Baldovini Xavier

image: Location Corse 

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Let’s try: Red Mullet ‘à la Bonifacienne’

Red Mullet is a typical Mediterranean fish, and that’s why we sometimes find it proposed in Corsican recipes. And, if you accompany it with a tasty tomato sauce and some anchovies, it can be quite delicious.

Ingredients:                                                                                     

– 8 Red Mullets
– 5 anchovy fillets
– 6 garlic cloves
– 1 carton tomato passata
– 200g breadcrumbs
– olive oil
– parsley
– salt + pepper

Method:

Clean, scale and empty the red mullets.
Mix the following ingredients together:
peeled garlic cloves, red mullets, anchovy fillets, a little olive oil, tomato passata and some parsley – season, as wished.
Oil an oven dish and spread the stuffing on the bottom of the dish.
Place the red mullets with precaution on the stuffing.
Sprinkle and cover ...

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