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In a few words
"Although originally from Corsica, this dish is also made in Provence, where brocciu (fresh sheep cheese) is called brousse.
This is a light cheesecake that you will not find in the summer months, since brocciu is available only from autumn to the beginning of spring.
Brocciu or brousse is also used in omelettes, and I have a vivid memory of a brocciu omelette prepared by a woman dressed all in black, near a mountain stream above the ancient Corsican city of Calvi."
Forks and spoons 6
Cooking preparation
9 heures
Materials -
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Ingredients |
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Recipes
"Preheat the oven to 475' F
Using a sharp knife, remove and chop the lemon peel.
Place the brocciu in a mixing bowl and mash with a fork.
In a separate mixing bowl combine the eggs and sugar, and beat until the mixture is smooth and a light lemon yellow.
Pour it over the brocciu and mix thoroughly.
Stir in the chopped lemon.
Thoroughly butter the bottom and sides of a deep-sided 9-inch quiche pan.
Place in the center of the preheated oven.
Reduce the temperature to 300° F and cook for 45 minutes.
Serve hot or cold."
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"1 lemon, washed and dried, or 1/2 cup eau-de-vie
16 ounces (2 cups) brocciu, or fresh goat cheese
5 eggs
1 1/3 cup sugar
1 tablespoon butter
Special equipment:
1 9-inch, deep-sided quiche mold" |
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