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Storzapretti recipe: chard and broccoli balls

Published 2019-07-23 16:33:55
Categories Recipes Corsican Rss feed

Storzapretti recipe: chard and broccoli balls

Storzapretti is a specialty from Bastia, a delicious recipe that will remind you of your Corsican vacation. It is said that priests used to love it, so this recipe took the name of Storzapretti, which translates as "choking priests". Made with chard leaves, broccoli, persa, grated Corsican cheese and accompanied by a meat base, it is light and delicious! An original way to cook chard, a very popular vegetable in Corsica. Now is the time to get started! What do you think of that?

Feel free to give me your opinion. Buon appetitu !
Ingredients for 6 people

    3 leaves of chard
    500 g brocciu (or ricotta)
    2 eggs
    1 large pinch of persa (or 3/4 oregano and 1/4 peppermint)
    10 cl meat stock (veal, wild boar or lamb)
    100 g Corsican tomme (Emmental or Parmesan)
    Flour for shaping meatballs
    Salt and pepper


(Total time: 1h = Preparation: 45 min + Cooking: 15 min)

    Step 1 :

    Remove the leaves from the chard (green part) with your hands and immerse them in a pot of boiling water for 3 minutes to soften them.
    Step 2 :

    Drain them and squeeze them tightly in your hands to drain all the water. Then chop them as finely as possible and reserve.

    Step 3 :

    Drain the broccoli and put it in a bowl. Add the chopped chard leaves, the 2 eggs, the persa, the salt, the pepper and mix everything together.

    Step 4 :

    Flour your work surface. Take a tablespoon of your preparation, place it on the flour to coat it and shape into balls.

    Step 5 :

    Preheat your oven to 180°C.

    Step 6 :

    Immerse the meatballs in boiling water and when they come to the surface, do not wait more than one minute to remove them, they should not stick.
    Step 7 :

    Take them out and drain them gently with a skimmer and place them in a gratin dish.
    Step 8 :

    Once the oven is hot, pour the cold meat cooking juice over the storzapretti halfway up the dumplings and sprinkle with Corsican tomme.
    Step 9 :

    Bake the dish halfway up 10 to 15 min, the storzapretti should be gratinated but not too much. It's ready! It's ready!

Tasting session

I recommend that you enjoy the hot storzapretti with a piece of roasted lamb leg in the oven. Buon appetitu !
Tips & Advice

If you can't find all the ingredients, you can replace the brocciu with ricotta cheese, persa with a mixture of oregano and peppermint and Corsican tomme with Emmental or Parmesan cheese.
Be careful that the flour does not enter the meatball during processing, in which case it will become heavy and indigestible.

Finally, I wish you a good day or a good evening and invite you to come and discover other recipes that are 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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