Antoniette’s Crostoli with Brocciu Filling

When team Pasta Grannies travelled around The Med in search of shared culinary traditions, one of our favourite spots was on the island of Corsica. Here, 80-year old Marie Antoinette made Cannelloni with Brocciu cheese for us. It's a cheese made from sheep’s whey and some whole milk, and had a soft texture and mild, milky flavour, similar to ricotta. As she cooked, Antoniette told us about her life. She’s done many different jobs, from chestnut collecting to waitressing, and now she runs a small workshop where she prepares beignets, a Corsican type of ‘frittelle’. She served us this dish as a sweet, fried pastry for dessert.

Ingredients

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For

6

M

I

For the dough (brisée):

250

g

All-purpose flour, type 55

1/2

tsp

Salt

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Notes

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