Take a harder by another time ... gluten!

It's summer, you may be returned from a vacation or no party at all, so here is a way to extend and escape in the Corsica while you eat. We offer these recipes for 4-5 people with:
Input: an omelet brocciu
In dish: a stew of Corsica with Zucchini Stuffed brocciu and Gnocchi
For dessert: a cake U Elves

To begin input:

Omelet brocciu

- 8 eggs
- 250g of crushed brocciu
- Mint leaves
- 2 tablespoons olive oil
- Salt
- Pepper.
Break the eggs and beat them with brocciu. Add salt, pepper and mint into thin lamelles.Mettre Heat the oil in a pan and pour the mixture. Serve at his taste, preferably golden and a little slimy. Serve the omelet with sausage Corsican (prizuttu, figatellu, lonzu ....) Craft because usually without dextrose and wheat gluten so. (Check the label).

Main course:

Daube Corsican

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

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 laying 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. Scoop them. Press the flesh obtained through a cloth or fine strainer. Chop and add the brocciu, salt, pepper, eggs and garlic. Put the zucchini in a greased baking dish. Bake in moderate oven about 25 minutes.

Gnocchi

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

Cut the potatoes into pieces after peeling. Put to cook in boiling salted water. Crush and mix in mashed with flour. When the dough comes off, divide it by hand rolled into a coil that you itemize into small sections. Throw 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

U Fairies Cake

- 200g of chestnut flour
- 100 g sugar
- 6 cups milk
- 8 ml oil
- 1 teaspoon baking 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 ° approximately ¾ hour
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.