Island Cuisine: Corsica Is Cooked Peasant, Part 1/2

The Corsican cuisine is peasant. In the old cookbook “La Bonne Cuisine Corse”, twenty pages are devoted to greens and chestnuts, while the whole of what is taken from the sea takes up just thirteen pages. This shows that Corsica has always been a dot poorer than France, because fish and sea creatures were sold even earlier, when the sea around the island was much more abundant. Only the cheapest fish were kept for themselves.

A kind of national dish is “brilloli”, a polenta made from chestnut flour and prepared with goat’s milk. Furthermore, the meat of the wild or domestic pig is eaten – boiled, roasted, dried or as sausage. And many culinary herbs are added to the dishes, culinary herbs that are collected in the mountainous maquis, fetched and sold in the markets.

The “anchoiade” is known to every traveler in Provence. In Corsica, this paste of (mainly) olive oil and anchovies, which can be spread neatly on grilled or toasted bread or served with crudites (raw greens), is also prepared with figs and eaten with cold, cooked fish.

Further: see Island cuisine: Corsican peasant cooking, part 2/2.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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