Gourmet recipes

In Bastia, cuisine is a matter of the heart, the seasons and the land. Between the sea and the mountains, Bastia's recipes draw their character from authentic local produce and know-how handed down from generation to generation.

Savoury dishes with character, emblematic sweet treats and the flavours of the maquis make up a simple, sincere gastronomy to discover... and enjoy.

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aziminu, DE ROCHE fish soup

A rock fish soup, often compared to bouillabaisse, it embodies the island's identity: rustic, raw, intimately linked to the day's catch and family traditions. Formerly prepared by fishermen with unsold or spoiled fish, the’Aziminu is now a convivial, generous dish that brings people together around the table and tells the story of the Mediterranean.

Ingredients (for 4 to 6 people) :

  • 1.5 to 2 kg of various rock fish
    (scorpion fish, gurnard, whitefish, galinette, conger eel, st. Pierre depending on the catch)
  • 2 onions
  • 4 cloves of garlic
  • 4 ripe tomatoes or 400 g crushed tomatoes
  • 1 leek
  • 1 stalk celery
  • 1 glass of dry white wine
  • 1 bouquet garni (bay leaf, thyme, parsley)
  • Olive oil
  • Salt, pepper and chilli (to taste)
  • Water or fish stock

Preparing the fish
Scale, gut and rinse the fish. Cut the larger fish into pieces, leaving the smaller ones whole.

Fry the aromatic base
Heat a generous drizzle of olive oil in a large pot.
Add the finely chopped onions, leek and celery. Leave to sweat gently without browning.
Stir in the crushed garlic and tomatoes. Leave to stew for a few minutes.

Cooking the soup
Place the fish in the pot, pour in the white wine and allow to evaporate slightly.
Cover with water (or stock), add the bouquet garni, season with salt and pepper and a dash of chilli pepper.
Leave to simmer for 35 to 45 minutes, Never boil too hard.

Finalise
Remove the fish and strain the stock through a food mill or chinois to obtain a smooth, fragrant soup.
Adjust the seasoning.

main course

The Storzapretti

The Storzapretti, literally «strangling priests». Their name intrigues, amuses and sometimes worries... but their taste puts everyone in agreement. An emblematic speciality of Bastia cuisine, these savoury dumplings made with chard and brocciu are the product of inventive country cooking, where simple ingredients were transformed into generous dishes.

Ingredients (for 4 to 6 people) :

  • 200 g fresh brocciu
  • 150 g chard leaves
  • 1 egg
  • 50 g grated Corsican tomme cheese
  • 1 pinch of nepita
  • Breadcrumbs
  • Tomato sauce
  • Flour
  • Salt and pepper
  • Tomato sauce
 

Prepare the chard
Carefully wash the chard leaves and poach in boiling salted water for 2 minutes.
Drain very carefully, squeeze out as much water as possible, then leave to cool before chopping finely.

Making the device
Crumble the brocciu into a large bowl.
Add the chopped chard, egg and nepita.
Season with salt and pepper and mix well.
Gradually add a little breadcrumbs until you have a soft dough that is firm enough to form dumplings.

Shaping and poaching
Bring a large pan of salted water to the boil.
Lightly flour the quenelles using two spoons.
Carefully place them in the simmering water.
The storzapretti are cooked as soon as they rise to the surface.
Remove with a skimmer and set aside.

Mounting and gratinating
Preheat the oven to 200°C.
Pour a layer of tomato sauce into a casserole dish.
Arrange the storzapretti on top. Sprinkle with grated Corsican tomme. Place in the oven until golden brown. Serve piping hot.

Bastia's specialities are as numerous as they are delicious!
dessert

pastizzu

A traditional Corsican dessert, similar to a flan, the Pastizzu is the heir to a family cuisine where brocciu, the star of island tables, is transformed into a delicate dessert. Simple in appearance, but deeply rooted in Corsica's culinary heritage, it is a gentle and authentic way to round off a meal.

Ingredients (for 6 to 8 people) :

  • 500 g fresh brocciu
  • 150 g sugar
  • 4 eggs
  • 80 g flour
  • The zest of an untreated lemon
  • 1 sachet baking powder
  • 1 pinch of salt
  • Butter (for the mould)
 

Preparing the appliance
Preheat the oven to 180°C.
In a large bowl, crush the brocciu until smooth. Add the sugar, then the eggs one by one, mixing gently.

Perfume and bind
Add the finely grated lemon zest, the pinch of salt, then the flour sifted with the yeast. Mix until you have a smooth, supple and slightly thick dough.

Cooking
Generously butter a baking tin. Pour in the mixture and smooth the surface. Place in the oven for 35 to 40 minutes.
The Pastizzu should be golden brown on top but still soft throughout.