SAVERY CHESTNUT FLOUR CAKE WITH PRISUTTU CORSICAN HAM (for 10 pers) Antoine PITTILLONI - Chef at the Lido Restaurant in Propriano
Ingredients: 200g chestnut flour, 50g white flour, 8g baking powder, 4 eggs, 100g olive oil, 50g white wine, 100g diced prisuttu, 100g stoned and chopped black olives, salt, pepper. Directions: Sift flours and baking powder. Add eggs, oil and white wine. Mix to get smooth dough. Blend in ham and olives. Add salt and pepper. Coat a 10 person baking tin with greaseproof paper and fill it with the mixture. Bake at 170° for 40 to 50 min. Use a knife to check if it\'s cooked. Remove from tin, let it cool down and slice it.
BAKED BRUCCIO PURSES WITH ORANGE SAUCE (for 6 pers) Gisèle LOVICHI - Chef at the Santa Barbara Inn in Sartene
Ingredients: 6 sheets of filo pastry, 500g Bruccio, 1 teaspoon honey, 1 tablespoon sugar, 2 eggs, 1 teaspoon rhum. Directions: Mix all ingredients with a fork and put in the middle of the filo pastry sheet. Lift up the sides and fasten them with toothpicks (make a purse). Sprinkle icing sugar over the purses. Pre-heat the oven at 180° and bake for 10 min. Meanwhile, reduce the juice of two oranges over a brisk heat. Remove from heat and add 3 tablespoons double cream. Put back on heat for a moment but avoid boiling. Serve warm with the baked purses.
