Take a time corse meal ... gluten free!

It's summer, you may have returned holiday party or not at all, so here is a way to extend and escape time in Corsica with a meal. We offer these recipes for 4-5 people:
Input: an omelet brocciu
In dish: a stew of Corsica with Zucchini Stuffed Gnocchi and brocciu
For dessert: cake U Imp

To start input:

Omelette brocciu

- 8 eggs
- 250g of crushed brocciu
- Mint leaves
- 2 tablespoons olive oil
- Salt
- Pepper.
Break the eggs and beat with brocciu. Add salt, pepper and mint into thin lamelles.Mettre Heat the oil in a pan and pour the mixture. Used to taste, preferably golden and slightly runny. Serve the omelette with sausage Corsica (prizuttu, figatellu, lonzu ....) Craft as dextrose usually without wheat and therefore gluten-free. (Check the label).

Second course:

Daube corse

- A haunch of wild boar into pieces
- 2 onions
- 2 carrots
- 4 cloves garlic
- 1 stalk celery
- Peppercorns
- Salt
- Thyme
- Laurel
- Parsley
- Corsican wine for the marinade
- 3 tablespoons olive oil
- Chestnut flour
- 1 slice per person Panzetta (artisanal gluten-free).

Put the meat to marinate for at least 12 hours with all the ingredients (except flour, olive oil and Panzetta). Drain the pieces and fry in a pan with olive oil, add the filling, flour, salt and marinade. Simmer about 3 hours. Serve hot after placing the slices of the daube Panzetta.

Vegetables to accompany the stew:

Courgettes stuffed with brocciu

- 800g of courgettes
- 400g brocciu
- 2 eggs
- Salt
- Pepper
- Chopped garlic (to taste).

Cut zucchini in half. The recess. Press the meat obtained through a cloth or fine sieve. Chop it and add the brocciu, salt, pepper, eggs and garlic. Put the zucchini in a greased baking dish. Bake in a moderate oven about 25 minutes.

Gnocchi

- 1kg of potatoes
- 750 g chestnut flour
- Salt
- Pepper
- 1 to 2 tablespoons of olive oil.

Cut the potatoes into pieces when peeled. Put to cook in boiling salted water. Mash and mix with flour. When the dough pulls away, divide it by hand rolled into a coil that you detail then into small pieces. Take these pieces in a pan of boiling salted water with oil. The gnocchi are ready when they float to the surface. Drain and serve with the stew.

Dessert:

Leprechaun Cake U

- 200g of chestnut flour
- 100 g sugar
- 6 cups milk
- 8 ounces of oil
- 1 teaspoon baking gluten-free
- 4 eggs.

Mix the egg yolks and sugar. Stir in flour, milk, oil and yeast. Mix until a smooth paste. Add the egg whites beaten stiff. Put in the oven at 180 ° about ¾ h.
You can taste this cake with jam or chestnut arbutus.

Bon appetit and bon voyage ... .. taste in Corsica!
Ps: for drinks, I let you choose.