Food lovers, how about discovering an iconic recipe from the Grand Bastia region, namely Storzapreti? With brocciu, chard, the storzapreti recipe is a delicious dish that can be enjoyed everywhere in Corsica but especially in Bastia and its region

STURZAPRETI

Set aside 500g of brocciu (500 g) to drain. Prepare, wash and blanch chard leaves (1 bunch) in salted boiling water.

Rince, strain and wring dry in linen and cut up leaves into small pieces. Fine cut parsley and persillade (garlic and parsley mix).

Put brocciu, chard leaves, persillade, other seasoning and egg into a salad bowl.

Adjust seasoning and check consistency of dough.

With 2 soup spoons, scoop out balls of mix the size of a small egg, to form quenelles. Roll quenelles in flour immediately prior to cooking. Raise well salted water (10g/l.) to boiling point.

Plunge the STURZAPRETI quenelles into boiling water and poach for 3 to 4 minutes at simmering temperature.

After pouring tomato sauce into an oven dish, transfer quenelles using a big slatted spoon, and pour on remaining tomato source.

Sprinkle with grated cheese and grill in hot oven (200°C th 7). Serve as a hot starter, or as an accompaniment to roast meat with sauce.