Storzapreti au brocciu

Name: Storzapreti au brocciu
Total time: 75 min
Yield: Serves 4
Cuisine: Corsica
Ingredients: 400 g (14 oz) fresh Corsican brocciu; 500 g (1 lb) Swiss chard (leaves only); 2 eggs; 100 g (¾ cup) flour, plus extra for rolling; 50 g (½ cup) grated Parmesan; 1 garlic clove; For the sauce: 400 g (14 oz) chopped tomatoes, 1 onion, 2 garlic cloves, basil, olive oil; Salt, pepper, nutmeg

Corsican chard and brocciu dumplings in tomato sauce

⏱ 75 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

400 g (14 oz)fresh Corsican brocciu
500 g (18 oz)Swiss chardleaves only
2eggs
100 g (3½ oz)flour, plus extrafor rolling
50 g (2 oz)grated Parmesan
1 clovegarlic
For the sauce: 400 g / 14 oz chopped tomatoes1 onion, 2 garlic cloves, basil, olive oil
Saltpepper, nutmeg

400 g (14 oz) fresh Corsican brocciu
500 g (18 oz) Swiss chard leaves only
2 eggs
100 g (3½ oz) flour, plus extra for rolling
50 g (2 oz) grated Parmesan
1 clove garlic
For the sauce: 400 g / 14 oz chopped tomatoes 1 onion, 2 garlic cloves, basil, olive oil
Salt pepper, nutmeg

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Oven

Large stainless steel saucepan

Ceramic baking dish

Fine-mesh strainer

Chef’s knife

03 — Method

Blanch the chard leaves for 5 minutes and squeeze them into very tight balls.
Finely chop the chard.
Crumble the brocciu and mix with the chard, eggs, Parmesan, chopped garlic, salt, pepper and nutmeg.
Work in the flour to make a pliable dough.
Shape into olive-sized dumplings and roll in flour.
Make the sauce: sweat the onion and garlic in oil and add the chopped tomatoes.
Simmer for 20 minutes with basil, salt and pepper.
Poach the dumplings in a large pot of simmering salted water for 5 minutes (they float when done).
Drain and place them in a baking dish.
Cover with tomato sauce, sprinkle with Parmesan and bake for 10 minutes at 200°C (400°F).