In this edition of The Dish, we're making a famous dish that you'd normally find on the French island of Corsica.
In this edition of The Dish, we're making a famous dish that you'd normally find on the French island of Corsica.It's called storzapretti and is a sort of ricotta dumpling, similar to an Italian gnudi."Storzapretti is a dish native to the town of Bastia, which is what the restaurant's named after," says Chef-partner Tyler Akin. "It's in northeastern Corsica.
"It was here in Fishtown," he says. "Very full circle. Then, we opened Res Ipsa at 23rd and Walnut in 2016." 4. In a sauce pot, rondeau, or sautoir half-filled with moderately salted water, poach at a low simmer for 7 minutes. You can place enough storzapretti in the pot to fill the bottom. Gently agitate the content of the pot at the 3-4 minute mark to ensure they are not sticking together.1. Heat EVOO in small rondeau over medium heat and add fennel, cooking until 1/3 softened , then add yellow onion. Continue sweating until fennel and onion are 3/4 softened, then add garlic and herbs.
How To Make Storzapretti Storzapretti Recipe Bastia Storzapretti Storzapretti Bastia The Dish Storzapretti The Dish Bastia Bastina Fishtown 15243015
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