Recipe of storzapretti with chard and brocciu

Storzapretti is a speciality from Bastia, a delicious recipe that will remind you of your vacations in Corsica.

It is said that priests used to love it, so this recipe took the name of Storzapretti, which translates as "choking priests". Made with chard leaves, brocciu, persa, grated Corsican cheese and accompanied by a meat base, it is light and succulent! An original way to cook chard, a very popular vegetable in Corsica. Now it's time to get started! What do you think about it? Don't hesitate to give me your opinion. Buon appetitu !

Ingredients for 6 persons

• 3 chard leaves
• 500g of brocciu (or ricotta)
• 2 eggs
• 1 large pinch of persa (or 3/4 oregano and 1/4 peppermint)
• 10cl of meat stock (veal, boar or lamb)
• 100g of Corsican tomme (Emmental or Parmesan)
• Flour for shaping pellets
• Salt and pepper

Preparation

Total time : 1h = Preparation : 45 min + Cooking : 15 min

Step 1: Remove the leaves of the chard (green part) with your hands and plunge them into a pot of boiling water for 3 minutes to soften them.
Step 2: Drain them and squeeze them tightly in your hands to drain all the water. Then chop them as finely as possible and set aside.
Step 3: Drain the brocciu and put it in a salad bowl. Add the chopped chard leaves, the 2 eggs, the persa, salt, pepper and mix everything together.
Step 4: Flour your work surface. Take a tablespoon of your preparation, put it on the flour to coat it and form dumplings.
Step 5: Preheat the oven to 180 °C.
Step 6: Immerse the dumplings in boiling water and when they rise to the surface, do not wait more than a minute to remove them, they should not stick.
Step 7: Take them out and then drain them gently with a skimmer and place them in a baking dish.
Step 8: Once the oven is hot, pour the cold meat cooking juices on the storzapretti halfway up the meatballs then sprinkle with Corsican tomme.
Step 9: Put the dish in the oven halfway up for 10 to 15 minutes, the storzapretti should be gratinated but not too much. It is ready!

Tasting

I recommend you to taste the hot storzapretti accompanied by a piece of oven-roasted leg of lamb.

Tips

If you can't find all the ingredients, you can replace the brocciu by ricotta, the persa by a mixture of oregano and peppermint and the Corsican tomme by emmental or parmesan. Be careful that the flour does not get inside the dumpling during shaping, in which case it will become heavy and indigestible.

Finally I wish you a good day or a good evening and invite you to come and discover other recipes just as greedy. And for those who are short of time, do not hesitate to visit our store of Corsican products, we propose you many products manufactured in the respect of the tradition. CorseBoutique, the best of Corsica. Thanks to all of you!