Category Gastronomy

Let’s try: Minestra di Brocciu (Brocciu Soup)

What is more welcoming in winter than a good, hot and healthy soup.It’s also possible using our ‘brocciu’ and in less than fifteen minutes !Here we go then, with a recipe for ‘Minestra di Brocciu’. 
Bon appetitu* 


Ingredients:

– 125g Brocciu-1 garlic clove- 1 oignon – 2 soupspoons oil – 125g vermicelli and/or dried breadsalt + pepper 


Method:

First of all you must add time to remove the salt from the brocciu, an hour beforehand by letting it steep in 1L of water, then cut into small pieces. Prepare the onion by cutting it finely. Brown in some olive oil, preferably in a large saucepan, adding 1L of water and salt and pepper. Bring the preparation to the boil, and add the garlic, vermicelli, bread and allow to cook on a low heat...

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A suggestion for a seasonal dessert: Christmas Chestnut Log

It’s certainly time to start thinking of what you will serve over the festive season, so here’s an idea that may interest you !
A Christmas Chestnut Log – straight from Corsica

Ingredients for the sponge:                                                         
100g chestnut flour
5 eggs
100g sugar
1 packet vanilla sugar

Now for the chestnut cream :
150g chestnut cream
2 egg whites
20cl liquid cream
100g sugar
2 gelatine leaves
100g broken chestnuts

Syrup :
50g sugar
1 glass of water
lemon zests
1 glass eau-de-vie/brandy

Roll the cake. Take 2 large bowls, and in the 1st break 4 eggs, putting the yokes aside. Add sugar to the yokes (both sugars). Mix well until smooth. Add the remaining whole egg and remix...

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Recipe Suggestion: Brocciu, Pear and Almond Tart – a winning trio

Brocciu, pear and almond tart                                            

Ingredients:                                                                                               

Pastry:                                                                                     
– 250g flour
– 150g almond powder
– 1 packet of baking powder
– 100g sugar
– 5cl olive oil
– 1 egg
– 2cl milk

For the filling:
– 5 pears
– 1/2 lemon juice
– 3cl eau de vie
– 20g sugar

For the cream:
– 300g brocciu
– 100g honey
– 2 eggs
– 1 grated lemon peel
– 150g flaked almonds

Method:

Mix flour, sugar and almond powder. In the centre, add olive oil and egg, and leave aside for around 20m.
Prepare the pears. Peel, rub with lemon and cut into quarters – sprinkle with the eau de vie and sugar.
Now, for the cream...

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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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