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

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.

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 ...)

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

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.

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

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.

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:http://foodiesontheway.com/2017/07/03/la-tarte-aux-herbes-corse/