Recipe of the ambrucciata: lemon pie and brocciu
The ambrucciata is the cousin of the Fiadone! They are very similar but the ambrucciata is more crunchy.
One will find the Fiadone rather in Upper Corsica in the area of Bastia and the Ambrucciata in the south of Corsica towards Ajaccio. Different versions which put, all the same, everyone agrees: "The brocciu is excellent...". 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
The ambrucciata with shortbread dough, both melting and crispy.
Shortbread dough :
- 250g of flour
- 125g of butter
- 60g of sugar
- 1 pinch of salt
- 1 sachet of vanilla sugar
- 1 egg
- ½ yeast sachet
- 1 or 2 tablespoons of water (if needed)
- 400g of brocciu
- 150g of sugar
- the zest of an organic lemon
- 5 eggs
- 1 pinch of salt
- 1 teaspoon organic lemon juice
- 1 teaspoon 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 salad bowl, add the softened butter cut into pieces and the fine salt.
Step 2: Sand the dough with your fingers to obtain a sandy mixture (like a crumble).
Step 3: Dig a hole in the center of the sandblast and add the sugar, vanilla sugar, baking powder and egg.
Step 4: Mix everything together gradually to obtain a compact and homogeneous ball of dough.
Step 5: Place your dough on the work surface and mill the dough with the palm of your hand for a perfect homogeneity.
Step 6: Form a ball, film and put in the fridge for 1 hour. Preheat your oven to 190°C rotating heat.
Step 7: Spread the dough on your floured worktop, place it in a buttered pie tin and prick it with a fork.
Step 8: Bake the mould for 10 minutes to precook the dough.
Step 9: Crush the brocciu on a plate and separate the egg whites from the yolks, then set aside the whites in a salad bowl.
Step 10: Mix the egg yolks with the sugar in another bowl and whisk vigorously for 2 to 3 minutes (blanch).
Step 11: Add to this mixture, the brocciu, the brandy, the lemon zest and whisk it all together and reserve the preparation.
Step 12: Take your salad bowl with your egg whites and add the pinch of salt and the teaspoon of lemon juice.
Step 13: Whisk the whole thing to whisk the egg whites until they are stiff and stiffened.
Step 14: Gently incorporate the whites with the preparation then 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: Bake for about 20 minutes at 200°C with a rotating heat. It is ready!
The ambrucciata, like the fiadone, is served cold or warm and can be accompanied by a red fruit coulis or a drizzle of brandy.
You can keep it for 2 to 3 days in the refrigerator but no more, the cheese would not like it.
To finish, I wish you a good day or evening and invite you to come and discover other recipes that are just as tasty. And for those who are short of time, do not hesitate to visit our store of Corsican products, we propose you many products made in the respect of the tradition. CorseBoutique, the best of Corsica. Thanks to all of you!