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Composition: Pork liver, lean and pork fat, salt, spices, pepper.
Weight: ~ 250gr.
Fresh product vacuum packed for better preservation.
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Figatellu (plural "figatelli") is a fresh sausage made of liver and pork meat flavored with spices, then made in the shape of a U, dried at temperature or smoked with beech wood. Traditional Corsican pork-butchery, the Corsican figatelli are made in the middle of the mountain of the center of the island, they were formerly shared in group after the slaughter and the hogging of the pork. Figatellu is different from other delicatessen specialties like panzetta , the lonzu or the coppa , because of its texture, composition and unmistakable flavor. This Corsican sausage is the emblem of the return of winter and the evenings at the corner of the fireplace during which we play cards and we tell many stories.
Cooked figatelli are barbecued or roasted in the oven or returned to the pan with a little oil.
Raw figatelli are eaten after drying like a sausage as an aperitif. Accompanied by cheese and a glass of red wine " President's Reserve " is simply happiness!
Anyway, both raw and cooked, you will appreciate the quality of this Corsican product!
The figatellu is kept about twenty days. Unlike other deli items, it is not meant for long-term storage but rather for quick consumption.
Preheat your oven to 180 degrees. Prick the figatellu with a fork, then put it on the oven rack, do not forget to put the pan under the grill with water. Cook for 10 to 15 minutes according to your taste.
Cut the fresh sausage into a 2cm wide slice, wrap them on a wooden pike and cook for about 10 minutes. Tip: Sponge the juices by squeezing your bread on the skewer.
Cut a piece of sausage from 10cm to 15cm, then return 2min in a pan with a little oil. Break 4 eggs and add them to sausage pieces as you do for fried eggs. Salt, pepper. When your eggs are ready, the dish is ready.
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 pan 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 cook for 15 minutes.
3. Cut the figatellu in slices of 10cm wide then return them a few minutes in a pan with a little olive oil.
4. Add the last garlic clove and the minced white leek. Sprinkle with lentils and simmer covered for 15 minutes over low heat.
5. To finish, add the lentils and the rest of the cooking water. Salt, pepper. Then simmer 15min.
6. You can serve!
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Christine J. published the 21/06/2018 following an order made on 11/06/2018
James R. published the 13/06/2018 following an order made on 27/05/2018
Top au barbecue!!!
Thierry T. published the 07/06/2018 following an order made on 21/05/2018