Corsican meal: it’s your turn to cook!

18-07-2017 Les blettes, recette corse, produits français
Logo France Bon appétit

Recipe: the sturzapreti

Let yourself get inspired by our corsican menu and try this recipe from Bastia

Plat traditionnel au menu corse, les storzapretti, une recette française régionale

Sturzapreti, chard leaves dumplings (or spinach)

Check out other recipes on


Ingredients (serves 4)

  • 2 bunches of fresh chard
  • 400g brocciu cheese
  • 100g grated emmental cheese
  • 1 potato
  • 1 egg
  • Fresh mint
  • Fresh parsley
  • Salt and pepper
  • Flour
  • Veal stock




For the chard and brocciu dumplings, prepare the various ingredients. Starting with the chard, remove the green leaves from the stalks, wash well and cook in boiling water for approx. 7 mins. Drain well and chop with the mint and parsley. Cook the potato in boiling water. When cooked, crush and add to the chard and herb mixture. Add the brocciu cheese, softened with a fork, and the egg at this point. Season with salt and pepper and you should have a firm, well-seasoned “dough”.



Next, shape the mixture into dumplings, roll in flour, then parboil in a large pan of salted, boiling water. Once the dumplings rise to the surface, remove from the water using a slotted spoon and transfer to an oven dish. Pour over the veal stock until half way up the dumplings, then sprinkle generously with grated emmental.

Place in the oven and bake au gratin until the storzapretti are golden brown.

To serve

Chard and brocciu storzapretti dumplings are delicious with sauce-based dishes.  They are also great served as an aperitif, as finger food at a party or as a main vegetarian dish.