Category Gastronomy

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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Choice of recipe: Corsican Lemon ‘Fiadone’

This is a typical Corsican dessert that everybody loves. It’s not complicated to whip up, and if you are unable to find our brocciu, you can always replace it with ricotta. Ideal for every occasion, it’s popular and delicious.
Serves 6

Ingredients:

– 500g brocciu
– 100g sugar
– 5 eggs
– 1 half lemon (preferably untreated)
– 2 tablespoons myrtle liqueur (or eau de vie)

Method:

Preheat oven at 180° so it’ll be nice and warm for your preparation when it’s ready. The brocciu has to be prepared by putting it into a salad bowl and crushing it with a fork, in order to make sure there are no lumps whatsoever – if you have a problem with this, you can always use a mixer.
Prepare the lemon, removing a few zests which will be finely chopped, and mix with the brocciu...

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Pancakes – with Corsican honey and apple filling

An original and tasty change for your pancakes, which I’m proposing today, using two types of flour which will also bring diversity to the taste.
Ice-cream being an ideal accompanying treat, with whatever flavour takes to your fancy, topping with a spoon of tangerine jam – delicious !     

Ingredients:

– 175g chestnut flour
– 75g wheat flour
– 3 eggs
– 50cl milk
– 1 soupspoon oil
– 40g salted butter
– 2 apples
– 20g brown sugar
– 100g Corsican honey
– salt

Method:

First of all, the pancakes have to be prepared. Add the two flours and salt in a mixing bowl. Add the eggs, and whip until the mix becomes smooth. Thin down with the milk and add oil. Allow to rest for 1h at room temperature. Following this, cook the pancakes in a frying pan with a little butter, place them in a warm oven...

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