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Ambrucciata recipe: lemon and broccoli pie

Published 2019-09-02 15:03:14
Categories Recipes Corsican Rss feed

Ambrucciata recipe: lemon and broccoli pie

Ambrucciata is the cousin of Fiadone ! They are very similar but the ambrucciata is more crunchy. Fiadone will be found in Upper Corsica in the Bastia region and Ambrucciata in southern Corsica towards Ajaccio. Different versions that still bring everyone in agreement: "Brocciu is excellent... ". The ambrucciata with short crust pastry, both melting and crispy, is a real success! I say no more, it's up to you now!

Feel free to leave a comment and share your photos on facebook. Buon appetitu !

Ingredients for 8 people

Shortbread paste:

  • 250g flour
  • 125g butter
  • 60g sugar
  • 1 pinch of salt
  • 1 sachet of vanilla sugar
  • 1 egg
  • ½ yeast sachet
  • 1 or 2 tbsp. water (if needed)


  • 400 g brocciu
  • 150 g sugar
  • the peel of a lemon bio
  • 5 eggs
  • 1 pinch of salt
  • 1 teaspoon organic lemon juice
  • 1 tsp. brandy or myrtle liqueur (optional)

Preparation of ambrucciata

(Total time : 2h = Preparation : 30 min + Rest time : 1h + Cooking : 30 min)

  • Step 1 :

    Pour the flour into a bowl, add the softened butter cut into pieces and the fine salt.

  • Step 2 :

    Sand the dough with your fingers so as to obtain a sandy mixture (like a crumble).

  • Step 3 :

    Dig a hole in the center of your sandblasting and add sugar, vanilla sugar, baking powder and egg.

  • Step 4 :

    Mix everything gradually to obtain a compact and homogeneous dough ball.

  • Step 5 :

    Depose your dough on the work surface and mill the dough with the palm of your hand for perfect homogeneity.

  • Step 6 :

    Form a ball, film and put in the refrigerator 1 hour. Preheat your oven to 190°C rotary heat.

  • Step 7 :

    End the dough on your floured work surface, place it in a buttered pie pan and prick it with a fork.

  • Step 8 :

    Bake the mold for 10 minutes to pre-cook the dough.

  • Step 9 :

    Squash the brocciu on a plate and separate the egg whites from the yolks then reserve the whites in a bowl.

  • Step 10 :

    Mix the egg yolks with the sugar in another bowl and whisk vigorously for 2 to 3 min (blanch the eggs).

  • Step 11 :

    Add to this mixture, brocciu, brandy, lemon zest and whip it all and reserve the preparation.

  • Step 12 :

    Take your salad bowl with your egg whites and add a pinch of salt and a teaspoon of lemon juice.

  • Step 13 :

    Whip it all up to whip the egg whites, as soon as they are firm, they are mounted.

  • Step 14 :

    Gently incorporate the whites mounted with the preparation and mix.

  • Step 15:

    Take the dough out of the oven if it is not already done, pour the preparation on the dough and put the oven on 200°C.

  • Step 16:

    Fire for about 20 min at 200 °C rotating heat. It's ready!


Embrucciata as well as fiadone is served cold or warm and you can serve it with a red fruit coulis or a dash of brandy. Buon appetitu !


You can keep it 2 to 3 days in the refrigerator but no more, the cheese would not like it.

Finally I wish you a good day or a good evening and invite you to discover other recipes just as delicious. And for those who lack time, do not hesitate to visit our shop of Corsican products, we offer many products manufactured in the respect of tradition. CorseBoutique, the best of Corsica. Thank you all!

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