Fine cuisine in Central Corsica

Food lovers, how about discovering an iconic recipe from the Center-Corse region, namely cortenaise lasagna? With brocciu, cortenaise lasagna is an essential dish from Corsica and more specifically from Center-Corse

Make pasta from 200 g of flour, 200 g of fine wheat semolina, 2 eggs, 5 cl olive oil, a pinch of fine salt and 15 cl of water. Allow dough to rest in cool place for one hour.
Prepare filling:
- Wash and cook 1 bunch of chard leaves, cool in running water and press in cloth before cutting finely.
- Place in bowl 600 g of brocciu, 2 eggs, 1 soup spoon of finely chopped parsley, some persillade (garlic and parsley mix), chards and seasoning.
- Crush brocciu mixture with fork to make filling, mix and adjust seasoning and set aside in cool place.
Roll out dough ball flat to make leaves of lasagne, fill up cooking dish with alternate layers of fine and lasagne.

Detailed cooking instructions:

- First preheat hot oven at 180 °C. (th. 6)
- Rollout 5 thin leaves of pasta, the size of the cooking dish (cutting to size as necessary).
- Poach pasta leaves for 2 minutes in salt water in low-sided pan, cool and drain on clean cloth.
- Lightly grease bottom of oven dish and cover with pasta leaf.
- Garnish with filling and sprinkle with grated cheese.
- Cover filling with sauce, add further pasta leaf, and so on. Repeat 3 times.
- Top final leaf of pasta with sauce and grated Corsican cheese.
- Place lasagne dish in oven and cook for 30 to 40 minutes. Serve piping hot.