Recipe: Storzapretti à la bastiaise

Name: Storzapretti à la bastiaise
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6 portions
Ingredients: 1 + 1/2 broccio (fromage frais aoc corse) de 500 g soit un total de 750 g; 300 g d'épinards crus qu'il faudra blanchir (voir progression de la recette), laissant 140 g environ après blanchiment; 1 gousse d'ail; 1 jaune d'oeuf (ou 2 selon la grosseur); 1 belle poignée de feuilles de persil plat; 75 g tomme corse; sel fin, poivre du moulin et farine (voir progression de la recette) en qs; la sauce dégraissée (pas trop tomatée) d'une préparation de viande (daube de boeuf etc...)

By Dubarry ★ ★ ★ ★ ★ 4.8/5 (16 reviews) Starters

Prep 45 min

Cook 20 min

Total 1h05

Servings 6 serv.

Ingredients for 6 servings

1 + 1/2 broccio (fresh cheese AOC Corsica) of 500 g for a total of 750 g
300 g raw spinach to be blanched (see recipe progression), leaving approximately 140 g after blanching
1 clove of garlic
1 egg yolk (or 2 depending on size)
1 nice handful of flat parsley leaves
75 g Corsican tomme
fine salt, ground pepper and flour (see recipe progression) as needed
the defatted sauce (not too tomato-based) from a meat preparation (beef stew etc...)

Step-by-step directions

the day before
1/ you will need to have prepared in advance a beef stew or other meat dish in sauce to keep some defatted sauce in sufficient quantity to coat halfway up the broccio quenelles which will become the storzapretti.
2/ if possible the day before serving the dish, trim, wash and blanch 300 g of spinach for a few minutes in a large quantity of lightly salted water. refresh immediately in ice water to set the color, then drain thoroughly, squeeze the spinach by hand handful by handful to express the water and leave in a strainer overnight on a cloth.
the same day
1/ drain the broccio in advance in a strainer.
2/ peel, crush, remove the germ and finely mince the clove of garlic, strip and finely chop the parsley, untangle and mechanically chop the spinach and separate the egg yolk from the white (the white will not be used to avoid having a mixture for quenelles that is too fluid) and grate the tomme.
3/ bring a large quantity of salted water to a boil in a fairly wide pot
4/ while the water heats, crush the broccio with a fork in a bowl then thoroughly incorporate spinach, parsley, garlic, egg yolk; salt lightly (because the spinach was blanched in salted water, the broccio and tomme are salted as well as the sauce) and pepper.
5/ pour flour