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Corsica kitchen
Gingerbread to citrus fruits of Corsica
Ingredients:
150 gr. of flour of corn
100gr of sweet chestnut flour
honey 125gr of chestnut
caster sugar 125gr
milk 125ml
1 brewers' yeast sachet
50 gr. of citron and Corsican clementine or crystallized orange barks preserve
½ cueillere with coffee grooves out of powder
½ cueillere with coffee of clove ground
½ cueillere of ground ginger
1 vanilla sugar sachet
Cooking: 15 minutes with the furnace Thermostat 5 - 150°.
Preparation 15 mn:
In a salad bowl, to filter the flours and yeast, to incorporate sugars, spices, to mix
To add milk, warmed honey, to mix well
To cut the orange barks and citron in small dice, to incorporate them in the preparation, to mix well to obtain a homogeneous and smooth paste
To butter a cake mould, fariner
To pour the preparation in the mould, to make cook 45mn with preheated furnace with 150°C
To let cool, unmould and taste!
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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