KALLISTEA

Cannellonis with the brocciu

For 6 people

Ingredients:
120 gr. of Corsican volume grated
50 tomato purée Cl
2 cuil. with olive oil soup
50 gr. of deicing salt

FOR THE PASTE

2 eggs
200 gr. of flour
200 fine corn semolina gr.
15 water Cl
1 salt pinch

FOR THE JOKE

600 gr. of brocciu
2 eggs
1 boot of blettes
2 cuil. with chopped parsley coffee
3 strands of marjoram
table salt, pepper



TIME OF COOKING: 45 min

Preparation:

In a salad bowl, filter the flour, the semolina and add 1 salt pinch. Made a small volcano, deposit 2 beaten eggs there and pour 15 fresh water Cl. Mix well to obtain a homogeneous paste. Roll it swell about it and let put back it 1:00 with the expenses.

Prepare the joke
Withdraw the coasts of the blettes to use only the sheets. Wash and make them cook them 3 mn in a salted ebullient water pan. Dry them and chop them. Deposit them in a salad bowl with the brocciu, eggs beaten, chopped parsley and engraved marjoram. Salt and pepper before mixing. There over a scheme of work flour, spread out the paste and detail two dozen squares of 10 side cm. Made cook them 3 mn in ebullient water with deicing salt and 2 cuil. with olive oil soup. Drain them, then spread out them over a wet linen. Furnish them with joke and roll the cannellonis. Preheat the furnace with 180° C (th.6). Nappez the bottom of a dish with a little tomato purée, put the cannellonis there. Recover tomato purée, strew with Corsican volume grated and approx. charge 40 mn.

Some of these receipts are extracted from the excellent work of Liliane OTAL

“To know the Corsican kitchen” with the Western Southern editions.

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