The spinach and blettes
Three times as much as the brucciu
A little savory
Salt and pepper and nuts nuscade
Cook spinach and leaf blettes.
Wipe then hâcher.
Their add three times their weight of brucciu, 2 eggs, savory, salt, pepper, nutmeg.
Mix and make small dumplings.
Poach these dumplings in boiling salted water a few minutes.
Drain. The arranged in a flat pan, cover meat juice.
Seedlings of grated parmesan on top and make croustiller oven.
Pulenta de farine de châtaigne
600 g flour di castagna (chataîgne)
1.2 liter of water
U sale (salt)
Bring salted water to boil.
Dim flour and versez-la as rain in boiling water, while working with wooden spatula.
Let simmer on low heat for 35 to 40 minutes, without stirring constantly, which is very important
Remove the dish from heat, take off the pulenda the wall receptacle with a wooden spatula floured.
Démoulez-la immediately on a clean towel sprinkled with chestnut flour.
Explain the pulenta into slices about an inch thick, with a string.
You can enjoy nature or accompanied by figatellu grilled over a wood fire, brucciu or fresh cheese nature.
You can fry the slices pulenta.
Tripettes à la Sartenaise
600 g gras-double cru (tripe)
40 g butter,
100 g Boulagna,
1 tablespoon flour
1 medium onion bitten 2 cloves,
1 bouquet garni thyme, bay leaves, parsley,
1 clove garlic,
2 tablespoons tomato concentrated,
2 cups dry white wine,
1 glass of brandy liqueur,
Salt and pepper.
To launder the gras-double, plongez-le in cold water salty.
Bring to a boil 10 minutes.
In a cooker, made heat 40 g butter.
Faites-y brown the diced bacon.
Sprinkle a tablespoon of flour.
Add tomato paste and 2 cups of white wine.
Cut the gras-double in pieces of about 5 cm.
Put in the pan with garlic, onion, herbs, salt and pepper.
Versez-y a drink liquor cognac.
Close the cooker.
Let simmer 40 minutes from the whisper of the valve.
The gras-double is even better warmed.
If you use the gras-double already cooked, we should not blanch.
Cabri en ragoût
1 kg cabri
1 kg of sweet potatoes
6 peppers birds or 6 peppers from Spain
2 beautiful onions
2 bouillon cubes of beef
6 tomatoes or 1 box 1 / 4 of crushed tomatoes
2 teaspoons paprika
2 teaspoons turmeric
2 teaspoons cumin
2 teaspoons ground coriander
4 tablespoons olive oil
Some frozen or fresh coriander
1 In a pressure cooker or a saucepan, heat half the oil and brown the meat on all sides for about 10 minutes.
2 Meanwhile, peel and chop onions. Removing the tail peppers, open and remove seeds and white ribs. The cut into cubes.
Open peppers into 2 and remove the seeds (unless you want a very spicy dish). If you are using fresh tomatoes, cut into small dice.
3 When the meat is golden brown, keep hot. Discard fat from cooking without washing the pan. Heat the remaining oil and sauté onions without burning. Add the diced peppers and chilies. Heat 1 or 2 minutes while stirring and add spices. Heat again 2 minutes to develop flavors.
4 Put the meat in the casserole mixture over the onions / peppers. Add the diced tomato and both crumbled bouillon cubes. Lightly salt and pepper. Cover with 1 liter of warm water. Close cooker and from the chuintement of steam, lower the heat and cook for 20 minutes.
5 Meanwhile peel sweet potatoes. The book in water to prevent them black and cut into large dice at the last minute.
After 20 minutes of cooking meat, move the pan in cold water to be able to open sooner. Add the diced sweet potatoes and return to simmer 10 minutes from the exit of steam.
6 When ready to serve, sprinkle with pluches coriander (if the flat).
Sauté de veau aux olives
600 g veal into pieces (shoulder)
- 100 g of bacon
- 100 gd'olives green (or 50 grams of black and 50 g of green)
- 1 clove garlic
- 1 onion
- 15 cl white wine
- 1 teaspoon fennel seeds (or 1 teaspoon pastis)
- Bouquet garni
- Salt, pepper
- 1 tablespoon tomato concentrate
Blanch olives for 15 seconds, in water brought to a boil.
The drain and set aside.
Peel the onion (and mince), clove garlic (crushed that one).
Heat a casserole, and brown the pieces of veal and bacon, over low heat.
Add the onion and garlic and continue cooking 2 to 3 minutes.
Sprinkle lightly with flour, and stir for another 2 or 3 minutes. Pour the white wine, anise (or fennel seeds), and add water, up to the meat.
Stir 1 tablespoon of tomato concentrate, bouquet garni, salt and pepper.
Simmer, stirring gently from time to time during 1h30.
Add olives, and continue cooking for 30 min.
For 1 kg flour: 250 grams of butter, 500 grams of sugar, 1 cup dry white wine, 1 cup and a half grain of anise, 4 eggs, 20 g yeast baker, 1 / 4 liter of water. Preparation time: 1 hour. Cooking time 45 minutes
Délayez yeast in lukewarm water and mix with 200g of flour.
Put in a warm place to lift for 45 minutes.
In a terrine, pour the remainder of the flour, the center leaven, butter, eggs, sugar, white wine, the seeds of anise which quantity can be increased according to taste.
Mix all the ingredients with flour in pétrissant and adding water gradually: batter must remain tough.
Then let rise in warm place for 2 hours.
Leave this batter and spread to roll over a thickness of 2 cm at most.
Cut out squares, rectangles, half moons roulette with pastry
And put them on a baking tray and oiled oven.
Allow each batch bake in a hot oven (150 ° C-160 ° C) 45 minutes.
The canistrelli keep long closed box.
500 g of brocciu expense, 6 fresh eggs, 300 g sugar, 1 lemon peel. Cooking time: 45 minutes.
Beat the eggs.
Spread the cheese into the blender, and add the eggs and sugar, and lemon peel.
Mix it all at length.
Grease a dish pie to senior edges, and versez-yl'appareil.
Put fiadone in the oven you have heated beforehand.
Bake in oven sweet.
How I prefer: if you can find a brucciu goat milk is the best.
Take 2 or 3 spoonfuls of soup in a assiètte
Sprinkle with coffee end (real coffee bean)
Pour a few spoonfuls of honey over Corsican
Drizzle grappa, mix barely
Taste is a treat!