Anaïs recipes

Since I was very young, I have been passionate about cooking, and in particular very attached to the traditional cuisine of our countryside. I like the simplicity of Corsican cooking, with its noble products and its generous taste.

Here are some recipes from my cookbook, which can be served at the table d'hôte in our guest rooms.

list of recipes

Beignet au brocciu de la Ventulella

meal starters

Brocciu fritter

Brocciu with herbs


Tomato tartare with brocciu

Herb pie Pumpkin

Soup Chestnut

Sauté de veau aux olives, un classique de la table d'hôte de La Ventulella


Cannelloni with brocciu

Pork tenderloin in Cap Corse

Rabbit with mustard

Corsican veal stuffed vegetables

Navarin Spring

Chicken a la Pietra

Roast pork with myrtle

Sautéed veal with olives

Crème brulée au miel et romarin, un des dessert de la table d'hôtes de La Ventulella


Rosemary crème brûlée


Chestnut fondant

Poached fruit a la Pietra


Almond Tart


confiture d'arbouses

other delicacies

Myrtle jelly

Peach-rosemary jam

Corsican lemon jelly

Mimosa jelly

Beignet au brocciu de la Ventulella

Brocciu fritter

250g of flour

250g of brocciu

1 egg

160 ml milk

1 sachet of baker's yeast

salt pepper

2 pinches of Nepita

Frying oil

Put the yeast in the bowl with a little lukewarm milk. At room temperature (see a little hot if possible) Let it foam. Add the flour, egg, milk, herbs, salt and pepper and knead for 10 minutes. Add the mashed brocciu with a fork Let the dough swell for 3 hours in a warm place. Heat some very hot oil, and drop in it one by one of the spoonfuls of dough (it is quite liquid) and leave to brown for about 2 minutes. Remove as soon as the fritter are well colored.

Canistrelli, biscuits corses, une des spécialité d'Anaïs de la chambre d'hôte La Ventulella


250g of flour

80g neutral oil

85g sugar

85g white wine

1/2 sachet of yeast (optional flavor: almonds, lemon, anise)

To mix everything. Flour the work surface. Roll out the dough to a thickness of 1 cm. With a roulette wheel cut out rectangles. Arrange on a baking sheet (with baking paper) Bake at 200 ° C for 15 minutes, then 10 minutes at 180 ° C. Store them in an iron box

Cannelloni au brocciu et blettes, un des classique végétarien de la table d'hôtes de La Ventulella

Cannelloni with cheese "brocciu"

For 4 people

 1 can of cannelloni (4 per person)

1 brocciu

1 large bunch of chard (only green is used)

500 g of tomato coulis

Nepita (if not 1 tablespoon of peppermint)


2 cloves garlic

Mozzarella (optional)

Brown the chard green in the pan, not too finely chopped. Mix the brocciu, the chard (a little cooled) and the nepita) Brown the minced garlic, coulis and thyme with a little olive oil. and salt and pepper. Fill the cannelloni with the brocciu-chard-nepita preparation Place a thin layer of the coulis in an ovenproof dish, then the cannelloni, then cover with the coulis. Put a few thin slices of mozzarella, and place in the oven at 200 ° C for 30 minutes.

Fiadone, dessert corse, servi à la table d'hôtes de La Ventulella


For 4 people

250g of brocciu

2 eggs

100g of sugar

1 untreated lemon

1 tablespoon of brandy butter (for the mussels)

Separate the whites from the yolks. Whisk the yolks with the sugar until the mixture turns white. Stir in the grated lemon zest and juice. Add the brandy and the brocciu crushed with a fork. Preheat the oven to 210 ° C Beat the egg whites until stiff, then incorporate them delicately into the preparation. Butter mini molds with high edges. Cook 12 to 15 minutes. (They will rise during cooking, and come back down as it cools.) Eat cold, sometimes sprinkled with brandy or lemon or Corsican citron liqueur.

fondant à la châtaigne

chestnut fondant

For 4 people

150g chestnut jam

60g butter

2 eggs 1

5g chestnut flour

15g of wheat flour

for the heart: 1 teaspoon of chestnut jam per cake

To melt the butter. Beat the eggs into omelets. Add to the butter, then the flour, and the Corsican chestnut jam. Butter and flour the molds (or take paper molds). Fill the molds 3/4 full. Put in the refrigerator for 30 minutes. (keep the remaining dough aside, leaving at room temperature) Preheat the oven to 180 ° C. Add in the center of the cakes 1 spoon of chestnut jam. Cover with the remaining dough. Bake for 18 minutes. Leave to cool for 5 minutes, unmold very delicately.

fruits pochés à la Pietra (bière corse à la châtaigne), un des dessert de la chambre d'hôtes La Ventulella

Poached fruit with Corsican beer Pietra

For 6 persons

500g yellow peaches

400g of red fruits

150g apricots

1 vanilla pod

1 liter of Pietra beer

250g sugar

1 spoon of Corsican honey

2 star anise

2 cinnamon sticks

3 black peppercorns

1 lemon

Put the beer in a saucepan with the sugar and honey and spices, and the lemon (juice and zest). Boil everything and infuse for 1 hour over low heat. Remove the skin from the peaches (soak for 30 seconds in boiling water, then in cold water) Poach the peaches and apricots in the syrup for 10 minutes. Put in the fridge. Put the most fragile fruits just before serving (strawberries, raspberries ...)

Crème brulée au miel et romarin, un des dessert de la table d'hôtes de La Ventulella

rosemary creme brulee

20 cl of fresh cream

3 egg yolks

50 g caster sugar

1 teaspoon of Corsican honey

1 sprig of rosemary

2 tablespoon of brown sugar.

Whisk the egg yolks with the powdered sugar until the mixture turns white. Bring the cream with the rosemary and honey to a boil. Pour the cream over the eggs, straining (with a small colander) and removing the rosemary. Mix quickly to avoid cooking the eggs. Pour into crème brûlée dishes. Put in the oven for 45 min at 120 ° C in a bain-marie. Leave to cool, then refrigerate for at least 2 hours. When ready to serve, add 1 spoonful of brown sugar, and burn to caramelize with a blowtorch.

Lapin à la moutarde et tourtons

rabbit with mustard

For 1 rabbit (4 people)

1 bottle of white wine

2 tablespoon of mustard

1 small jar of fresh cream

olive oil

4 cloves of garlic

6 shallots

4 bay leaves

1 sprig of thyme

salt pepper

4 carrots

Cut the rabbit into pieces and brown the pieces in a little oil to brown them well. To book Brown the shallots cut into slices. Then add garlic cut into small pieces, bay leaf, thyme, carrots cut into rings. Add the rabbit and pour the white wine over it. Salt and pepper and cook over low heat for 1 hour. In a bowl, combine the cream and the mustard. At the end of cooking, place the pieces of rabbit on a serving platter. Filter the cooking juices and stir in the mustard cream. Cook for 1 minute without boiling and cover the pieces of rabbit with this sauce. Served with tourtons

Légumes farcis de la chambre d'hôtes La Ventulella à Moltifao en Corse

vegetables stuffed with Corsican veal

For 4 people (12 vegetables)

500g of stuffing (about 150g / person)

4 zucchini

4 tomatoes

4 eggplants

2 onions garlic,



Parmesan cheese

3 eggs


Hollow out the vegetables, collect the flesh, put in 3 different salad bowls. Put a little breadcrumbs in the bottom of the vegetables. Brown each vegetable with the herbs. Salt and pepper. To book. Brown the onions and garlic, return to the salad bowl. Add an egg, and mix well. Fill the vegetables with the stuffing. Sprinkle with Parmesan. Put in the oven at 200g, approximately, 1 hour. I serve with a parmesan risotto

Migliacci de la chambre d'hôtes La Ventulella à Moltifao en Corse

Miggliacci ( Corsican cheese pancake)

6 persons

500g of brocciu

300 g flour

1 bag of baker's yeast

10 cl of lukewarm water

1 tablespoon of milk

1 egg salt

Make the dough: combine the flour and a pinch of salt in a bowl. Dissolve the yeast with the milk and the whey of the cheese and gradually pour over the flour, mixing until a soft dough is obtained. Cut the cheese into small cubes and fold in half into the dough. Let the dough push for about 2 hours at room temperature. Preheat your oven for about twenty minutes at 250 ° C or on thermostat 8. Divide the dough into 6 Prepare the gilding: in a small bowl, whisk the egg, milk and a pinch of salt. Flatten each ball with the back of your hand. Add the remaining cheese to each and put the gilding. Leave to push for about 30 minutes, then cook the migliacci in a hot oven (250 ° C, temperature 8), for 8 to 10 minutes.

Poulet au figues, recette de la chambre d'hôtes La Ventulella à Moltifao en Corse

Chicken with figs and Corsican beer Pietra

4 whole chicken thighs

12 figs

2 bottles of 250 ml of Pietra

3 onions 1

5 olives (optional)

100g of bacon

1 teaspoon of tomato paste


Brown the chicken in a large saucepan, then set aside. Melt the onions, then set aside. Brown the bacon. Assemble everything and cover with beer (add chicken broth if necessary), mix well the tomato paste. Simmer over low heat 1 hour Add the figs in the middle of cooking. Serve with pasta, polenta or rice. Variation: you can forget the bacon and olives and add at the end of cooking 2 tablespoon of cream and a tablespoon of mustard

Navarrin d'agneau de La Ventulella

Spring Navarrin

1 kg of Corsican lamb shoulder 4 small turnips

1kg of fresh peas

8 carrots

500g new potatoes

1 bunch of spring onions

1 small can of tomato paste

1 liter of veal stock Laurel,

thyme, rosemary, salt and pepper

Brown the meat on all sides. Add the thyme, bay leaf and rosemary, tomato paste, and cover with veal stock. Leave to cook for 1 hour. Peel the carrots, potatoes (unless they are very young, brush them well) and turnips. Cut the onions (leave the bulbs whole, finely chop the green of the onion). Add the vegetables. Cook for 1 hour. Add the peas 15 minutes before the end of cooking

Pastizzu, dessert corse de la chambre d'hôtes La Ventulella à Moltifao en Corse

Pastizzu (corsican bread cake)

150 g of bread (stale)

350 ml whole milk

200g full cream

1 teaspoon vanilla extract

50g butter

4 eggs

100g white sugar

1 teaspoon untreated lemon zest

for the caramel: 120g sugar, 10ml water

For 10 ramekins

Heat the lat, cream, butter, vanilla and zest over low heat Whisk the eggs with the sugar. To mix together. Cut the bread into small pieces. Put the preparation on the bread. Let rest. (if necessary mix a little, if the pieces of bread are too visible) Make the caramel, put at the bottom of the ramekins. Add the preparation to the ramekins, and cook in the oven for 50 min at 180 ° C, then in the fridge for at least 12 hours.

Roast pork with myrtle (Corsican berry)

1 roast pork

6 onions

75 cl of red wine

Tomato concentrate

3 tablespoons of myrtle jam

Rosemary, thyme salt pepper

Poultry stock Brown the roast on all sides in a large saucepan. Finely chop the onions. Peel the carrots, cut them into large pieces. Add the carrots, wine, tomato paste, jam, herbs and a spoonful of chicken stock. Cook over low heat and cover for at least 2 hours.

Sauté de veau aux olives, un classique de la table d'hôte de La Ventulella

Sautéed veal with olives

1kg of veal shoulder

100g smoked bacon or pancetta

150g pitted green olives

100g pitted black olives

8 nice carrots

1 bottle of Patrimonio AOP red wine Domaine Giacometti

2 cloves garlic

3 onions

1 small can of tomato paste

veal stock

thyme and rosemary, salt and pepper

In a large casserole dish, brown the meat to brown it well. To book. Finely mince the onions and garlic. Melt them in the casserole dish. To book. Brown the bacon. Peel and cut the carrots into slices. Put everything back in the casserole, add the tomato paste, wine, broth. Cook covered over low heat for 2 hours. Blanch the olives (rinsed beforehand) for 5 minutes in boiling water. Add the olives and herbs, pepper and salt (be careful, bacon and olives can often be very salty) Continue cooking for 1 hour.

Velouté de potimarron, et tartine chèvre et figues, servi en automne à la chambre d'hôtes La Ventulella

Pumpkin soup with chestnuts

1 Pumpkin (about 1kg300)

1 box of chestnuts

800ml of milk

Nutmeg sour cream



Wash the pumpkin well. Cut it in 2, remove the seeds, and cut everything into cubes without removing the skin. Cover with milk and cook with the nutmeg. Cook for 40 minutes. Add the chestnuts. Mixer. Serve with a spoonful of crème fraîche and the chives, and pieces of coppa previously grilled in the oven. Can be served with a hot toast (here goat cheese - figs)

Assiette corse, table d'hôtes de la chambre d'hôtes La Ventulella en Haute Corse

Corsican herb tart

1 shortcrust pastry

1 bunch of chard

2 onions

Different herbs depending on what you have: new onions, wild leeks etc ...)

3 eggs 15 cl of liquid cream

Nepita, thyme

Blanch the chard. Brown in a little olive oil. To book. Melt the onions, and the wild leeks if you have. Mix with the chard, add the fresh herbs. Mix the eggs with the cream. At this stage, you can add brocciu to the egg-cream mixture. put the chard mixture on the bottom of the tart, add the egg-cream mixture on top, and cover with Gruyère (or better with Corsican tome). As I often make a little more dough, I make crosses with it on top, but this is not mandatory. It can be served as a starter, but also as a main course, accompanied by salad, Corsican charcuterie.You can also read the article I wrote for Foodies on the way magazine on the herb tart: