Figatelli Figatellu

Figatelli-Figatellu

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Composition: Pork liver, lean and fat pork, salt, spices, pepper.

Weight: 250gr.

 

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5,80 €

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  • Figatelli is a speciality of the Corsican deli. To be consumed in moderation.

    Fresh vacuum-packed product for better preservation.

     

    To eat a wood-fired or roasted grill in your ready meals.



    Figatellu a Corsican specialty!

    Figatellu (plural "figatelli") is a fresh sausage made of liver and pork flavoured with spices, then made in the shape of a U, dried at temperature or smoked with beech wood. Traditional charcuterie, 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 slaughter of the pig. Figatellu is different from other meat specialties such as panzetta, lonzu or coppa, in its texture, composition and inimitable flavour. This Corsican sausage is the emblem of the return of winter and vigils at the corner of the fireplace during which cards are played and many stories are told.

    How to taste corsican figatelli! Rather cooked, rather raw!

    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 an aperitif sausage. Accompanied by cheese and a glass of red wine "President's Reserve", it's just happiness!

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

    The conservation of figatellu?

    The figatellu can be kept for about 20 days. Unlike other deli pieces, it is not intended for long-term preservation but rather for quick consumption.

    Our Corsican recipes:

    Baked figatelli recipe:

    Preheat your oven to 180 degrees. Prick the figatellu with a fork, then put it on the oven rack, remember to put the fried lick under the grill with water. Cook for 10 to 15 minutes, depending on your taste.

    Figatelli barbecue recipe:

    Cut the fresh sausage into 2cm wide slices, skewer them on a wooden pick and cook for about 10 minutes. Tip: Peel the cooking juices by pressing your bread on the skewer.

    Recipe of the egg figatellu (4 people):

    Cut a piece of sausage from 10cm to 15cm, then fry it 2min in a frying 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.

    Recipe figatelli with lentils (4 people):

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

    1. Peel 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 cook for 15 minutes.
    3. Cut the figatellu into 10cm wide slices and fry for a few minutes in a frying pan with a little olive oil.
    4. Add the last clove of garlic and the thinly sliced leek white. Drizzle with the lentils cooking water and simmer covered for 15min over low heat.
    5. Finally, add the lentils and the remaining cooking water. Salt, pepper. Then simmer for 15 minutes.
    6. You can serve!

    Recipe of figatellu, brocciu and chestnut polenta (4 people):

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

    1. In a pot, bring the water to a boil and add the salt.
    2. While mixing with a wooden spoon, pour the chestnut flour into boiling water in a light rain. Cook over low heat and stir constantly for 30 to 40min.
    3. Once the polenta detaches from the walls of the pot, stop the heat and let stand for 5min.
    4. Unmould the polenta on a floured cloth and flour the top. Lower the polenta with your rolling pin to be about 2cm thick. Cut strips 2cm wide and 10cm long. Keep warm.
    5. Break your eggs and separate the yolk from the white individually in order to have 4 whites and 4 yolks (8 ramekins or 8 bowls).
    6. Heat a 2cm layer of oil in a frying pan, place the egg white and then the yolk in the middle to fold the white over the yolk and lock the yolk inside.
    7. Once golden, remove the eggs and place gently on paper towels. Salt.
    8. You can prepare the plates, 3 slices of polenta, an egg, a piece of figatellu and brocciu.

    In this recipe, it is possible to fry the figatellu in the pan with a little olive oil before serving.


    I invite you to come and discover other flavours of our terroir, Corsican deli meats or Corsican cheese!
    A proposal that does not refuse!

    CorseBoutique, the best of Corsica. Thank you all!

  • 26 Reviews
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    4.8 /5

    Based on 26 Customer reviews

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    Gérard C. Published The 23/03/2020 Following an order made on 14/03/2020

    5/5

    Succulent !

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    Yves R. Published The 02/03/2020 Following an order made on 23/02/2020

    5/5

    Qualité toujours également. Rien à ajouter.

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    PATRICE G. Published The 22/02/2020 Following an order made on 14/02/2020

    5/5

    Comme d habitude très bon produit

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    Bernhard E. Published The 18/02/2020 Following an order made on 24/01/2020

    5/5

    Très bon!

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    Yves R. Published The 11/02/2020 Following an order made on 01/02/2020

    5/5

    Excellent.

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    Patrick G. Published The 10/07/2019 Following an order made on 27/05/2019

    5/5

    tres bien vous pouvez commander sans probleme

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    charles Jean M. Published The 23/05/2019 Following an order made on 16/05/2019

    5/5

    Parfait

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    Bruna S. Published The 19/05/2019 Following an order made on 07/05/2019

    5/5

    Bien emballé Et frais

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    Nicolas T. Published The 01/05/2019 Following an order made on 24/04/2019

    4/5

    Pas très forte

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    Patricia L. Published The 27/04/2019 Following an order made on 14/04/2019

    5/5

    Parfait, toujours aussi bons

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    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

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    Isabelle B. Published The 16/04/2019 Following an order made on 09/04/2019

    5/5

    Délicieux

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    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.

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    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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