My origins are various, french of course but half corsican...
When searching for my roots in Corsica, I discovered a culinary tresor...BROCCIU.
A fresh corsican cheese...
Brocciu corsican cheese
baguette (french bread)
the finest zest of an organic yellow lemon
clove of garlic
roasted pine nuts (use a frying pan )
salt and pepper
bowl of hot boiled salted water
In This Recipe
Mix 5 soup spoons of olive oil with the zest of the lemon;
reserve at least 1 hour in the fridge
Cut in fine small strips dried tomatoes and soak it in the hot water 10 minute)
chop finely the clove of garlic
mix the whole and cover with olive oil
add salt, grey pepper
reserve in the fridge 1 hour
Then Mix the brocciu with dried tomatoes (without the oil), and half of the grilled pine nuts
Make warm the water with a pinch of salt
Take leaves lettuces, dip them one by one into the boiled water to soften them
put down a spoonful of the brocciu tomated at the heart of the leaf of soft lettuce
roll the leaf around the brocciu as for a nem
put down the roller in a steam basket
proceed so as long as there is brocciu
put the steam basket in the steamer for 10mn.
cut slices of baguette and taost it
once all cooked, dress the little nems of brocciu in plate and add on it the lemony oil with a brush
decorate with some roasted pine nuts and little leaves of basil
the whole accompanied with a slice of grilled baguette (french bread) slightly perfumed with the lemony oil.