Corsica by Nicolas Stromboni

Corsica: The Recipes by Nicolas Stromboni is a beautifully photographed book celebrating all that is Corsican. Far more than a collection of recipes, the pages here also reflect the people and the landscape of this island while exploring eighty incredible recipes designed to be prepared in anyone’s home kitchen.

Relatively unexplored by visitors from outside Europe (although it attracts an estimated three million from France annually), Corsica is a Mediterranean island steeped in rich food culture. With incredible geography ranging from the mountains to the plains and the stunning coastline, Corsica has long been a well-loved idyll for those in the know. It is also home to a unique cuisine that blends the best of French and Italian food and that respects its homegrown produce: citrus fruits, grapes, chestnuts, cheese, herbs, fish, seafood, and charcuterie.

Tucked within the recipes are portraits of those who live and work there, and those instrumental in maintaining Corsica’s rich food culture. You will meet cheesemaker, Jean-André Mameli, and learn his technique for making Brocciu cheese, a sheep’s or goat’s milk cheese. Then recipes utilizing the cheese such as Artichokes with Brocciu cheese or Chestnut polenta follow. Other portraits include those of fishermen, farmers, cooks, restauranteers and more. 

A Fiadone (a bottomless cheesecake), E Frappe (a light and delicate sweet fritter), and Polpetti in salsa rossa (veal meatballs) are other examples of dishes here along with myraid seafood and vegetable dishes. While immersing ourselves in the cuisine, we also learn about Corsica’s donkeys, wine, hazelnut growers, food vocabulary and so much more. 

The Pork cutlets and Ciaccia, a dreamy potato and cheese pie, were both simple and delicious and need to be made again soon. This gorgeous book has put Corsica on my list of destinations to experience and until then I must be content to study its photos and recipes and dream.

Special thanks to Smith Street Books for sharing the following recipe with our members today as well as providing four copies of this book in our contest below open to our members in the US (2 copies) and New Zealand and Australia (2 copies).

Murtoli tart recipe by Jean Neel
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Serves 4

Equipment: an electric mixer, an ovenproof dish, a tart ring base

  • 50 g (1¾ oz) plain (all-purpose) flour
  • 50 g (1¾ oz) ground hazelnuts
  • 100 g (3½ oz) butter
  • 100 g (3½ oz) smoked Sartène cheese or parmesan cheese, grated
  • 1 egg
  • 2 eggplants (aubergines)
  • 2 zucchini (courgettes)
  • 3 onions
  • 8 tomatoes
  • 190 ml (6½ fl oz/¾ cup) olive oil, plus extra for drizzling
  • salt and pepper
  • 350 g (12½ oz) fresh brocciu cheese or firm ricotta
  • 10 g (¼ oz) marjoram and mint

The day before

In an electric mixer, combine the flour, ground hazelnuts, butter, cheese, egg and 2 teaspoons water. Form into a smooth ball. Cover with plastic wrap and refrigerate overnight.

On the day

Preheat the oven to 180°C (350°F).

Cut the eggplants, zucchini, onions and tomatoes into 5 mm (¼ in) slices and lay them, overlapping, in an ovenproof dish. Moisten with a drizzle of olive oil and season with salt and pepper. Bake for about 25 minutes.

Reduce the oven temperature to 160°C (320°F).

Roll out the dough to a 5 mm (¼ in) thick circle and line the base of a tart tin. Prick with a fork and bake until light brown.

Return the oven temperature to 180°C (350°F). Mash the brocciu with a fork, then incorporate the olive oil and herbs. Season with salt and pepper.

Carefully arrange the roasted vegetables on the pastry, alternating the layers with brocciu. Scatter over a few pieces of brocciu to finish and bake for 20 minutes.

To drink A rosé from Clos Canarelli.

Notes: I owe this recipe to Jean Neel, when he was the chef at Domaine de Murtoli, in Sartène. My friends and I were truly addicted to his cheese and hazelnut sable pastry in particular.

Of course, this recipe is seasonal, but I admit that when in winter I have the desire to recreate the ambiance of that vineyard on my plate, I crack and use vegetables that aren’t quite from the right season…but the pastry, that’s always there. This dish can be served warm or cold.

Recipe excerpt courtesy of Smith Street Books from Corsica: The Recipes by Nicolas Stromboni. Photography by Sandra Mahut. 

The publisher is offering four copies of this book to EYB Members in the US, NZ and AU.   One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 25th, 2018.

Post a comment


  • DarcyVaughn  on  March 18, 2018

    Suppa di pesci

  • Sharmiro  on  March 18, 2018

    I have to make that tart–I have a blue plate that needs it.

  • heyjude  on  March 18, 2018

    Marine Salad

  • Siegal  on  March 18, 2018

    I want to make veal leg confit

  • kmn4  on  March 18, 2018

    Figatellu shepherd's pie

  • Singleta417  on  March 18, 2018

    The Scampi Tartare sounds delicious! That would be first on my list to try.

  • sgump  on  March 19, 2018

    If I could get chestnut flour (and figatelli sausages . . . and brocciu cheese), I'd make the chestnut polenta with figatelli and broccio cheese–sounds to be a winning combination!

  • lebarron2001  on  March 19, 2018

    Oven-baked fish Mediterranean-style

  • sarahawker  on  March 19, 2018

    Brocciu cheese doughnuts

  • Ladyberd  on  March 19, 2018

    Bastia-style strozapretti
    Sounds very interesting and delish!

  • ravensfan  on  March 19, 2018

    Figatellu shepherd's pie

  • rchesser  on  March 19, 2018

    Bonifacio-style eggplants

  • Scotsman61  on  March 19, 2018

    The Scampi Tartare

  • lgroom  on  March 20, 2018

    Vegetable tartare.

  • jmay42066  on  March 20, 2018


  • thecharlah  on  March 20, 2018

    Artichokes with brocciu cheese in a tomato sauce base

  • robynsanyal  on  March 21, 2018

    Lentils and figatelli

  • Lem9579  on  March 21, 2018

    Bonifacio – style eggplants

  • monique.potel  on  March 21, 2018

    Pork terrine with myrtle berries

    my mouth is salivating

  • infotrop  on  March 21, 2018

    to tell you the truth, I'm trying the provided Murtoli tart recipe asap!

  • EmilyR  on  March 21, 2018

    Brocciu cheese doughnuts

  • Karla123  on  March 21, 2018

    Citrus salad with saffron…sounds divine!

  • sipa  on  March 23, 2018

    Chestnut polenta with figatelli and broccio cheese

  • sugo  on  March 24, 2018

    Cannelloni with brocciu cheese

  • leilx  on  March 24, 2018

    Fisherman’s stew, ratatouille and preserved citron definitely!

  • JenJoLa  on  March 24, 2018

    Chestnut flour and brocciu cheese fritters (Fritelle castagnine)

  • choppergirl  on  March 25, 2018

    Mashed brocciu cheese

  • RSW  on  March 25, 2018

    Veal and figatellu pie with porcini mushrooms (

  • Uhmandanicole  on  March 26, 2018

    Veal with olives

  • LaurenE  on  March 26, 2018

    Chestnut polenta with figatelli and broccio cheese

  • AnnaZed  on  March 28, 2018

    Lentils and figatelli

  • t.t  on  March 29, 2018

    Vegetable tartare

  • Sfgordon  on  March 29, 2018

    Artichokes with brocciu cheese in a tomato sauce base

  • fbrunetti  on  March 30, 2018

    Stuffed veal breast

  • Dannausc  on  March 30, 2018

    Making brocciu cheese

  • TrishaCP  on  March 30, 2018

    Oven baked fish Mediterranean style

  • finnsmom64  on  March 31, 2018

    must try the brocciu cheese first so I can make so many of the other recipes!

  • Shelley.b  on  April 1, 2018

    Vegetable tartare

  • Laura1  on  April 1, 2018

    Vegetable tartare

  • Jenamarie  on  April 2, 2018

    Artichokes with brocciu cheese in a tomato sauce base – artichokes are my favorite!

  • Kduncan  on  April 2, 2018

    Marine salad

  • sdg8trgrl  on  April 2, 2018

    Sartène-style zucchini

  • amferrer  on  April 3, 2018

    Canistrelli with hazelnuts

  • verorenee  on  April 3, 2018

    cheese fritters

  • Teruska  on  April 3, 2018

    My first choice would be the Roast Suckling Pig. My realistic choice would be Ciaccia which sounds good to me, based on the ingredients.

  • RoseMGenuine  on  April 4, 2018

    Potato and pea ragout stewed with pork

  • katehenderson  on  April 5, 2018


  • topdawg11  on  April 5, 2018

    Cannelloni with brocciu cheese

  • jd5761  on  April 5, 2018

    Cheese Fritters

  • ktpotat  on  April 7, 2018

    Artichokes w/brocclu cheese

  • natashatheoharous  on  April 7, 2018

    The brocciu cheese doughnuts sound so good.

  • isabelle  on  April 7, 2018

    Polpetti. Yum!

  • featherbooks  on  April 8, 2018

    Fisherman' Stew (Azziminu di capicorsu)

  • Werepanda  on  April 8, 2018

    Offal kebab
    Because I'm always looking for new tasty recipes to introduce my family to those "difficult" pieces

  • luccio  on  April 8, 2018

    Chestnut flour flan – I've always been meaning to try using chestnut flour…

  • tamt  on  April 8, 2018

    Beans and sausage

  • jc214a  on  April 8, 2018

    Wild Oysters with Lemon.

  • PeavineBlues  on  April 8, 2018


  • RickPearson54  on  April 8, 2018

    marine salad

  • jim.windle  on  April 8, 2018

    pork terrine with myrtle berries

  • Shana.  on  April 8, 2018

    Tomato salad with four flavours

  • GregH  on  April 10, 2018

    Beans and sausage

  • gypsymagic  on  April 10, 2018

    Artichokes with brocciu cheese in a tomato sauce base

  • rachael_mc  on  April 15, 2018

    Veal and figatellu pie with porcini mushrooms – wOW!

  • nesshawk  on  April 16, 2018

    Impurate – leek fried dough! A Corsican scallion pancake?

  • Julia  on  April 17, 2018

    Stuffed mussels

  • VeryVigario  on  April 17, 2018

    Brocciu cheese doughnuts!

  • orchidlady01  on  April 21, 2018

    Beans and sausage

  • littleminxgirl  on  April 23, 2018

    I'm not sure where to start.. the cheese donuts sound interesting though

  • Sueskitchen  on  April 25, 2018

    chestnut flan

  • MiMi60  on  April 25, 2018

    Offal kebab (A rivia)

  • emmpower  on  April 25, 2018

    The Stuffed Mussels look delicious!

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