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Corsica kitchen
The fiadone
Ingredients:
1 kg of fresh brocciu,
7 eggs,
7 spoonfuls with sugar soup,
1 grated piece of lemon peel.
COOKING: with hot furnace during twenty-five to thirty minutes.
Preparation:
Separate the egg yolks from the white. In a pot, mix the yellows with sugar. Stir up well until the mixture becomes sparkling. Add the brocciu, the grated peel, mix again to obtain a homogeneous preparation. In a salad bowl, beat the egg whites in snow closes and delicately incorporate them in the preparation. Pour the whole in an oiled tart plate.
Some of these receipts are extracted from the excellent work of Liliane OTAL
Restaurant U Corsu
Between that and marina of trade, one of the terraces best located, the feet in water with panoramic sight on the gulf, cooks Mediterranean: specialities of fish and meats roasted with the wood fire. Opened midday and evening and all the year.
The restaurant U Corsu in Oporto Vecchio invites you to discover his restaurant and its card. Good appetite
RESTAURANT U CORSU 20137 OPORTO VECCHIO
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