Lasagne al Brocciu e Figatellu — Corsican Layered Pasta

Overview

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.

Flavour Context

Liver-sausage depth from figatellu, fresh dairy from Brocciu AOP, mint herb lift, tomato acidity.

Key Principles

1. Figatellu must be pre-seared. 2. Brocciu layer bound with egg. 3. No béchamel. 4. Tomato coulis must be concentrated. 5. Rest 10 minutes before cutting.

Pro Tips

1. Hand-rolled pasta produces better texture — rough surface holds the cheese layer. 2. Dusting of grated aged Brocciu Passu on top adds aged note. 3. Figatellu should be a seasoning note, not the main protein.

Common Mistakes

1. Adding béchamel — buries island flavour. 2. Not searing figatellu — fat pools. 3. Wet Brocciu without draining. 4. Over-layering — undercooked centre.

Source

Corsican Culinary Tradition — Pasta and Baked Preparations

Cross-Cuisine Parallels

• {'cuisine': 'Italian (Neapolitan)', 'parallel': 'Lasagne di Carnevale — baked pasta with cured meats and ricotta; direct structural parallel'}
• {'cuisine': 'Italian (Genoese)', 'parallel': 'Lasagne verdi — Genoese baked pasta tradition transferred to Corsica'}