Leave in time corse of a gluten-free meal ...!

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

To begin input:

Omelet brocciu

- 8 eggs
- 250g of crushed brocciu
- Few mint leaves
- 2 tablespoons olive oil
- Salt
- Pepper.
Break eggs and beat them with brocciu. Add salt, pepper and mint into thin lamelles.Mettre Heat the oil in a skillet and pour the mixture. Serve to taste, preferably golden and a little slobbery. Accompany the omelet with sausage Corsican (Prizuttu, figatellu, lonzu ....) Craft because usually without wheat dextrose and therefore gluten-free. (Check the label).

Second course:

Daube Corsican

- 1 haunch of boar tracks
- 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 (traditional, gluten).

Put the meat to marinate at least 12 hours with all 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 on Panzetta stew.

Vegetables to accompany the stew:

Stuffed Zucchini brocciu

- 800g zucchini
- 400g brocciu
- 2 eggs
- Salt
- Pepper
- Chopped garlic (depending on your tastes).

Cut zucchini in half. Evide them. Press the flesh obtained through a cloth or fine sieve. Chop it and add the brocciu, salt, pepper, eggs and garlic. Put the zucchini in an oiled baking dish. Bake in moderate oven about 25 minutes.

Gnocchi

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

Cut the potatoes into pieces once peeled. Put to cook in boiling salted water. Mashed and mix with flour. When the dough comes off, divide it by hand rolled into a coil that you itemize into small sections. Take these pieces in a saucepan of boiling salted water with oil. The gnocchi are ready when they float to the surface. Drain and serve with the stew.

Dessert:

Cake U Lutina

- 200g of chestnut flour
- 100 g sugar
- 6 cl milk
- 8 ounces of oil
- 1 teaspoon baking without gluten
- 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. Bake at 180 degrees about ¾ hour
You can taste the cake with jam or chestnut arbutus.

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