Figatelli-Figatellu

Figatelli-Figatellu-sec

New Product

Out of season product

Composition: pork liver, lean and fatty pork, salt, spices, pepper.

Weight: ~ 250gr.

 

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19 reviews

5,80 €

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  • The Figatelli are a speciality of the sausages Corsican. To consume in moderation.

    Fresh, vacuum packed product for better storage.

     

    Figatellu a Corsican speciality!

    Figatellu (plural "figatelli") is a fresh sausage made of liver and pork meat flavoured with spices, it is then crafted in U-shaped, dried at temperature or smoked with beech wood. Traditional charcuterie, the figatelli are made in the heart of the mountain of the center of the island, they were once shared in groups after the slaughter and the charcuterie of the pork. Figatellu is different from other deli specialties such as panzetta, Lonzu or COPPA, due to its texture, composition and inimitable flavour. This Corsican sausage is the emblem of the return of winter and the vigil at the corner of the fireplace during which we play cards and we tell many stories.

    How to taste the Corsican figatelli! Rather cooked, rather raw!

    Cooked figatelli are grilled on the barbecue or roasted in the oven and returned to the stove with a little oil.

    The raw figatelli are eaten after having dried like a sausage as an aperitif. Accompanied by cheese and a glass of red wine "reserve of the President", it's just happiness!

    Anyway, both raw and cooked, you will appreciate the quality of this product!

    The conservation of the Figatellu?

    The Figatellu keeps for twenty days. Unlike other deli parts, it is not intended for long storage but rather for quick consumption.

    Our Corses recipes:

    Figatelli recipe in the oven:

    Preheat your oven to 180 degrees. Prick the Figatellu with a fork, then put it on the oven rack, don't forget to put the fried lick underneath the grate with water. Let Cook for 10 to 15 minutes depending on your tastes.

    Figatelli barbecue recipe:

    Cut the fresh sausage into a 2cm-wide slice, wrap them on a wooden Spike and cook for about ten minutes. Hint: sponge the cooking juices by pressing your bread on the skewer.

    Recipe for Figatellu with eggs (4 people):

    Cut a piece of sausage from 10cm to 15cm, then Sauté 2min in a frying pan with a little oil. Break 4 eggs and add them to the sausage pieces as you do for fried eggs. Salt, pepper. When your eggs are at a point, the dish is ready.

    Figatelli recipe for lentils (4 people):

    500gr of green lentils, 1 Figatellu, 1 onion, 2 carrots, 1 leek, 3 cloves of garlic, 1 bouquet garni, olive oil, salt and pepper.

    1. Peel the onion, carrots and garlic cloves. Wash the leek and separate the white from the green.
    2. in a saucepan of cold water, put the lentils, onion, carrots, 2 cloves of garlic, the green of the leek and the bouquet garni. Bring to a boil and let Cook 15min.
    3. cut the Figatellu into slices of 10cm in width and then sauté for a few minutes in a frying pan with a little olive oil.
    4. Add the last clove of garlic and the minced Leek white. Drizzle with the cooking water of the lentils and simmer to cover 15min with soft fires.
    5. to finish, add the lentils and the remaining cooking water. Salt, pepper. Then let simmer 15 minutes.
    6. you can serve!

    Recipe for Figatellu, brocciu and chestnut polenta (4 people):

    300gr of chestnut flour, 60cl of water, 5gr of salt, 4 eggs, 1.5 Figatellu (about 300gr), 300gr of brocciu.

    1. in a pot, bring the water to a boil and add the salt.
    2. While mixing with a wooden spoon, pour in fine rain the chestnut flour in boiling water. Let Cook over low heat and stir continuously for 30 to 40 min.
    3. once the polenta detaches from the sides of the pot, stop the fire and let stand 5min.
    4. unmold the polenta on a floured cloth and then flour the top. Lower the polenta with your rolling pin in order to be about 2cm thick. Cut strips of 2cm wide on 10cm long. Keep warm.
    5. break your eggs and separate the yolk from the white individually to have 4 whites and 4 yellows (8 ramekins or 8 bowls).
    6. heat a layer of 2cm of oil in a frying pan, place the egg white and yellow in the middle to cast off the white on the yellow and lock the yolk inside.
    7. once Golden, remove the eggs and gently place them on absorbent paper. Salt.
    8. you can prepare plates, 3 slices of polenta, an egg, a piece of Figatellu and brocciu.

    In this recipe it is possible to bring the Figatellu back to the pan with a little olive oil before serving.


    I invite you to discover other flavors of our terroir, the Corsican sausages or even the Corsican cheese!
    A proposition that does not refuse!

    CorseBoutique, the best of Corsica. Thank you all!

  • 19 reviews
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    4.7 /5

    Based on 19 customer reviews

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    charles Jean M. published the 23/05/2019 following an order made on 16/05/2019

    5/5

    Parfait

    Did you find this helpful? Yes 0 No 0

    Bruna S. published the 19/05/2019 following an order made on 07/05/2019

    5/5

    Bien emballé Et frais

    Did you find this helpful? Yes 0 No 0

    Nicolas T. published the 01/05/2019 following an order made on 24/04/2019

    4/5

    Pas très forte

    Did you find this helpful? Yes 0 No 0

    Patricia L. published the 27/04/2019 following an order made on 14/04/2019

    5/5

    Parfait, toujours aussi bons

    Did you find this helpful? Yes 0 No 0

    Charles P. published the 27/04/2019 following an order made on 11/04/2019

    5/5

    Du figatellu de très bonne qualité

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    Avélia R. published the 26/04/2019 following an order made on 13/04/2019

    5/5

    Super bon. Très bonne qualité je recommande

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    Bruna S. published the 26/04/2019 following an order made on 06/04/2019

    5/5

    Très bon

    Did you find this helpful? Yes 0 No 0

    Chantal S. published the 21/04/2019 following an order made on 14/04/2019

    5/5

    parfait

    Did you find this helpful? Yes 0 No 0

    Isabelle B. published the 16/04/2019 following an order made on 09/04/2019

    5/5

    Délicieux

    Did you find this helpful? Yes 0 No 0

    LAURENCE M. published the 11/04/2019 following an order made on 02/04/2019

    5/5

    très bon

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    Daniella K. published the 09/04/2019 following an order made on 27/03/2019

    4/5

    Pas encore consommé, mais je connais et comme la coppa, il faudrait préciser sur l'emballage comment conserver le produit.

    Did you find this helpful? Yes 0 No 0

    Gérard C. published the 09/04/2019 following an order made on 28/03/2019

    5/5

    Excellent conditionnement, excellent tout court.

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    Jean-paul C. published the 08/04/2019 following an order made on 31/03/2019

    5/5

    ha le figatelli séché un produit corse incontournable, on en mange et on en remange a l'apéro s'est succulent franchement je recommande on adore cela

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    Dominique D. published the 05/04/2019 following an order made on 24/03/2019

    1/5

    Le gout n'est pas authentique!!!

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    Christine J. published the 21/06/2018 following an order made on 11/06/2018

    5/5

    Parfait

    Did you find this helpful? Yes 1 No 0

    James R. published the 13/06/2018 following an order made on 27/05/2018

    5/5

    Top au barbecue!!!

    Did you find this helpful? Yes 1 No 0

    Thierry T. published the 07/06/2018 following an order made on 21/05/2018

    5/5

    Très bien

    Did you find this helpful? Yes 1 No 0

    Thierry T. published the 07/06/2018 following an order made on 21/05/2018

    5/5

    Très bien

    Did you find this helpful? Yes 0 No 0

    Cyril V. published the 07/06/2018 following an order made on 24/05/2018

    5/5

    J'adore!

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    Cyril V. published the 07/06/2018 following an order made on 24/05/2018

    5/5

    J'adore!

    Did you find this helpful? Yes 0 No 0

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