Stufatu Corsu

Castagniccia, Haute-Corse — the pork rib and dried bean braise of the chestnut-forest interior, the winter preparation of Corsican pastoral communities where the pig slaughter (la tumbera) in November produces the ribs and trimmings that are not reserved for charcuterie. Stufatu (from the Corsican stufare, to stew) is distinct from Soupe Corse, which is vegetable-forward; this is a meat-dominant braise in which the beans and pasta (lasagnes au farine de châtaigne — chestnut flour flat noodles) absorb the pork fat and smoke.

Sus scrofa domesticus spare ribs (Nustrale breed, Corsican indigenous pig) are browned in Olea europaea oil in a deep terracotta pot. Diced onion, Allium sativum, and diced tomato are added and cooked down. A generous glass of Nielluccio rouge (the Corsican Sangiovese-family red wine) deglazes. Water covers the ribs plus 5cm. Dried white haricots (soaked overnight), bay, wild thyme, and a tied bunch of maquis herbs — including Cistus, rosemary, and Calamintha nepeta (nepita in Corsican dialect) — are added. The pot cooks covered at a slow simmer for 2 hours. At this point, lasagnes au farine de châtaigne (fresh chestnut-flour pasta, cut in 8cm rectangles) are added to the braising liquid and cook for a further 15 minutes until the pasta absorbs the pork-and-bean liquid. Served in deep bowls, ribs intact, pasta layered beneath.

• Sardinian zimino (pork and bean braise)
• Italian ribollita (bean and bread braise — structural parallel)
• Catalan escudella (pork and bean)
• Corse civet de sanglier (game-to-pork step down)

Semi-wild Sus scrofa domesticus pork fat with chestnut mast notes. Nielluccio gives the braising liquid a dry cherry-tannin structure. Chestnut pasta absorbs the liquid and swells, carrying all the flavour in each bite. Nepita's pennyroyal-mint-anise note threads through the preparation like a signature. This is as specific to Corsica as any preparation in this canon.