Category Gastronomy

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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I Tisori di Mimi – when flavours and fragrances merge

I always trust my first impressions, and this was to prove correct once again when I recently had the pleasure of tasting natural homemade creations by ‘I Tisori di Mimi’, nested in one of our picturesque villages – naming Calcatoggio. However, I discovered that jam was not the only delicacy there would be to offer. And, of course, my curiosity led me to further investigate.

I’m quite sure for Mireille and François Ceccarelli, if you had have asked them years ago, could they have imagined seeing themselves producing what they produce today, they would certainly have replied, ‘not in the slightest way’ – and this is also the wonderful ‘design’ so to speak, our lives can take at times – passion grows and develops, to finally structure a comprehendible perspective, which can frankly take us b...

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Recipe: Stuffed Aubergines ‘à la Bonifacienne’

Just impossible to resist this delicious recipe ! so many ways to serve aubergines these days, but, have you tried ‘à la bonifacienne’ ?
– serves 4/5

Bon appetitu !                                                                                     

Ingredients:

– 10 aubergines
– 200gr mixed cheese (tomme, parmesan, gruyère)
– 2 eggs
– 1/3 baguette bread
– 2 garlic cloves
– milk
– a few leaves of fresh basil
– salt, pepper,
– breadcrumbs
– a little olive oil (for frying)

Method:

Wash the aubergines (removing the stalks), cut in half (lengthwise).
Plunge into salted boiling water for 10mins. Drain, and place on a tea towel to cool. During this time, steep the (inside of the) bread in the milk and scoop out the aubergines – chop into small pieces; likewise for the bread.

Preparatio...

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Recipe: Oliose from Balagne

These are typical biscuits from the Balagne area, made with olive oil.
They can of course, be accompanied by a dessert of your choice, or simply enjoyed with coffee/tea at your leisure.

Ingredients:                                                                                                   

– 700g flour
– 200ml water
– 250ml olive oil
– 1 packet of baking powder
– 1 cube (25g) fresh yeast or 2 packets of ordinary yeast
– 1 teaspoon salt
– caster sugar

Method:

In a salad bowl, mix the flour and salt – then, incorporate the baking powder and yeast, diluted in a little warm water. Mix and add the rest of the water and oil.
Knead by hand for at least 5m, until the dough is homogeneous and has a firm consistency – without being sticky.
Allow to rise at room temperature for around 2h,...

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