Recipe for Corsican Tianu with Beans, Panzetta and Figatellu

Corsican Tianu is a meat-and-vegetable dish, a traditional specialty usually prepared in a terracotta casserole dish. There are several variations on this dish, depending on the region and the products used. The best known is "Tianu di fasglioli panzetta figatellu", a recipe based on white Soissons beans and featuring the famous figatellu. This fresh sausage, made from pork liver and with a very pronounced taste, is a Corsican institution. Today, I'd like to introduce you to the recipe for Corsican Tianu with Beans, Panzetta and Figatellu. Please let me know what you think in the comments.

Ingredients for 5 people

• 400g "Soissons" dried white beans
• 200g panzetta
• 1 figatellu
• 15cl red wine
• 2 tbsp. tomato paste
• 2 onions
• 2 cloves garlic
• 2 sprigs thyme
• 2 bay leaves
• 4 tbsp extra-virgin olive oil
• 1 bowl chicken stock
• salt and pepper

Preparation of Tianu Corse with Beans

(Soaking time / Preparation: 24h / 40min + Cooking time: 1h30 to 2h)

Step 1: The day before cooking, place the beans in a bowl and cover with water. Leave them to rehydrate overnight.

The next day..

Step 2: Drain your beans and cook them in a pan of boiling water for 15 minutes. Drain again and set aside.
Step 3: Remove the skin from the figatellu and cut into lengths of around 4 to 5 centimetres.
Step 4: Peel and mince the onion, peel the garlic and degerm it before crushing.
Step 5: Cut the panzetta into small 1 cm pieces.
Step 6: In an earthenware (or cast-iron) casserole dish, add a drizzle of olive oil, thyme and bay leaf, and brown the figatellu, onion, garlic and panzetta over a low heat.
Step 7: Add the 2 tablespoons of tomato paste and simmer over a low heat for a few more minutes.
Step 8: Pour the beans into the casserole, followed by the red wine, and mix well.
Step 9: Season to taste and cover to the brim with the chicken stock.
Step 10: Bring to the boil and simmer on a low heat for 1? to 2 hours, depending on the size of the casserole and your beans. Be sure to stir occasionally and add a little stock if necessary.

Tasting

It's best to cook your Corsican tianu the day before your meal and reheat it. Serve with a piece of freshly toasted bread and a glass of good red wine.

Storage

If you haven't finished your tianu corse, you can store it in the refrigerator in an airtight tin or in the casserole dish covered with cling film for 48 to 72 hours maximum after cooking.

To conclude, I wish you a good day or evening, and invite you to come and discover other equally gourmet recipes. And for those of you who don't have the time, don't hesitate to visit our Corsican products boutique, where you'll find a wide range of traditional products. CorseBoutique, the best of Corsica. Thanks to all of you!