Corsica: The Recipes by Nicolas Stromboni

  • Tomato, egg and vuletta (page 22)

    from Corsica: The Recipes Corsica by Nicolas Stromboni

    • Categories: Egg dishes; Breakfast / brunch; Main course; Cooking ahead; Summer; Corsican
    • Ingredients: eggs; tomatoes; French shallots; garlic; onions; basil; tomato paste; bay leaves; caster sugar; white pepper; thyme sprigs; rosemary sprigs; parsley; vuletta; arba barona
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Veal with olives

    • Frogcake on September 22, 2018

      An excellent stew and very authentic based on our experience in Corsica this past summer. I used the oven method and it took two and a half hours at 250 degrees Fahrenheit. The amount of rose required to flambé is unclear in the recipe- I used a litre of rose and reduced it to about half cup -this was my best guess and it seemed to work taste-wise. I also used charcuterie that I brought back - as authentic as it gets! I recommend you eat the stew the day after you prepare it to allow the flavours to develop. It’s so good with homemade bread.

  • Sartène-style zucchini

    • Frogcake on January 13, 2019

      A very good recipe, which comes together quickly. We sampled a version of this in Corsica last summer. I used almond milk in place of dairy (didn’t have any). Served with grilled lamb steaks and tossed salad. Will make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books

    Be transported to this beautiful island and soak in its cuisine, people and stunning landscape.

    Full review
  • ISBN 10 1925418529
  • ISBN 13 9781925418521
  • Published Oct 03 2017
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries Australia, United States
  • Publisher Smith Street Books

Publishers Text

This beautifully photographed book celebrates all that is Corsican—the people, the geography and, most importantly, the food. And with around eighty incredible Corsican recipes designed to be prepared in the home kitchen, you’ll be transported to the island in no time. Relatively unexplored by visitors from outside Europe (although it attracts an estimated three million from France annually), Corsica is a Mediterranean island steeped in a rich food culture. With incredible geography—from the mountains to the plains and the stunning coastline—Corsica has long been a well-loved idyll for those in the know. It is also home to a unique cuisine—blending the best of French and Italian food—that respects its homegrown produce: citrus fruits, grapes, chestnuts, cheese, herbs, fish, seafood, and charcuterie. But Corsica is more than a collection of recipes, as the book also brings together portraits of those who live and work there, and those instrumental in maintaining Corsica’s rich food culture.