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Corsican
Lasagne al Brocciu e Figatellu — Corsican Layered Pasta
Corsican Pasta Tradition
Lasagne al Brocciu e Figatellu — Corsican Layered Pasta
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
- Italian · (Neapolitan)
- Italian · (Genoese)
IV · Flavour Context
Liver-sausage depth from figatellu, fresh dairy from Brocciu AOP, mint herb lift, tomato acidity.
I
Charcuterie Corse — Prisuttu, Lonzu, Figatellu
II
Maquis Herbs & Wild — Nepita, Immortelle, Myrtle
III
Seafood & Bottarga — Poutargue, Aziminu
IV
Soups & Stews — Minestra, Stufatu, Aziminu
V
Chestnut Canon — Farine de Châtaigne & Pulenda
VI
Fromages Corses — Brocciu AOP & Aged Island Cheeses
VII
Pastries & Sweets — Canistrelli, Fiadone, Falculella
VIII
Wild Game & Boar — Sanglier, Tianu, Civet
IX
Wines & Fortified — Patrimonio, Ajaccio, Cap Corse
X
Ceremonial & Festival — Easter, All Saints, Christmas
VI · Sensory Tests
visual: Golden top with visible figatellu and Brocciu layers at cut edge