Category Gastronomy

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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‘Frappes’: if you haven’t already tasted them, certainly worth trying !

Very popular and can be served on many occasions – ideal for all types of festivities, the Corsican ‘frappes’ are simply delicious and be will go by unseen (christenings, birthdays etc,.), they remain a classic choice for many families here.
 
Ingredients:                                                                                    recettes-corse-frappes
 
– 500g flour
– 1 packet baking powder
– 50g sugar
– 1 packet vanilla sugar
– 50g icing sugar
– 3 eggs
– 100g butter
– 15cl milk
– 10cl sweetened condensed milk
– 1 lemon zest
 
Method:
 
You’ll need a deep fryer for this recipe.
In a terrine, place the flour and make a well in the centre. Add the melted butter, eggs, powder sugar and vanilla sugar, salt, baking powder, lemon zest and sweetened milk...
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Delicious ! —-> Stuffed Sardines with ‘Brocciu’

sardines-au-brocciu-corsica-guideAn appetizing little recipe for you, based on fish and ‘brocciu’ (or cottage cheese, if you haven’t the possibility of finding brocciu).
 
Bon appetitu !
 
Serves 6
 
 
 
 
 
Ingredients:
 
– 18 sardines
– 1 brocciu / cottage cheese
– 3 eggs
– 1 bouquet mint
– olive oil
– salt/pepper
 
Method:
 
Prepare the sardines, by cutting off the heads and withdrawing the central bone.
Mix the brocciu/cottage cheese with the eggs, chopped mint, salt and pepper.
Stuff the sardines with this preparation.
Heat oil in a frying pan, and fry the sardines for around 2m, until brown.
Place on some kitchen roll, in order to absorb the remaining oil.
Serve with a fresh spinach salad, or whatever salad you may prefer to choose.
 
 
Source: Corsica Guide ©
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Seafood Lasagna !

corsica-guide-lasagnes-aux-fruits-de-mer

Looks and tastes wonderful – I think you’ll enjoy this.

Serves 6
Bon appetitu !
Ingredients:
– 1k seafood cocktail
– 1 to 2 packets of fresh lasagna
– 1 onion
– 1 soup spoon olive oil
– 10cl white wine
– 1L liquid crème fraîche
– pepper, grated gruyère, basil
Method:
In a casserole dish, blanch the finely chopped onion with olive oil, add the seafood and allow to reduce. Deglaze with white wine, and add litre of crème fraîche, spices, pepper and basil. Bring to the boil and allow to cook for a few minutes. Blend. Spread a first layer of the preparation, followed by a layer of lasagna and so forth. Finish with a layer of grated gruyère. Cook in an oven for around a half an hour, TH 6-7. Serve immediately.
Source: Corsica Guide Copyright ©
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