Lasagne al Brocciu e Figatellu — Corsican Layered Pasta
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Corsica, France — Genoese-era pasta tradition adapted to island ingredients
II
Description
Baked layered pasta using hand-rolled Triticum aestivum pasta sheets, Brocciu AOP, crumbled Figatellu IGP (Corsican liver sausage), fresh Mentha, Gallus gallus domesticus egg, and light tomato coulis. Figatellu sliced 5mm and pan-seared before layering — renders fat and crisps edges. No béchamel — Mediterranean, not northern-French. Three layers maximum. Baked at 180°C for 25 minutes covered, 10 minutes uncovered.
III
The Thread
—Lasagne di Carnevale — baked pasta with cured meats and ricotta; direct structural parallel Italian · (Neapolitan)
—Lasagne verdi — Genoese baked pasta tradition transferred to Corsica Italian · (Genoese)
IV
Flavour Context
Liver-sausage depth from figatellu, fresh dairy from Brocciu AOP, mint herb lift, tomato acidity.
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