Corsican Cannelloni with Brocciu and Swiss Chard
(0 Reviews)
Ingredients
-
12 pieces Dried cannelloni tubes
(or fresh pasta sheets, see tip)
-
350 grams Swiss chard (blettes)
(stems and greens, washed, coarsely chopped)
-
250 grams Brocciu cheese
(Can substitute fresh ricotta)
-
1 large Egg
(Lightly beaten)
-
0.5 tsp Nutmeg
(Freshly grated)
-
0.75 tsp Salt
-
0.5 tsp Black pepper
(Freshly cracked)
-
3 tbsp Olive oil
-
1 medium Onion
(Finely chopped)
-
2 pieces Garlic clove
(Minced)
-
400 grams Crushed tomatoes
(Or tomato passata)
-
6 leaves Fresh basil
(Roughly torn, plus more to garnish)
-
2 tbsp Fresh parsley
(Chopped)
-
40 grams Parmesan cheese
(Grated, for topping)
-
15 grams Butter
(Cut into small pieces, for dotting)
(or fresh pasta sheets, see tip)
(stems and greens, washed, coarsely chopped)
(Can substitute fresh ricotta)
(Lightly beaten)
(Freshly grated)
(Freshly cracked)
(Finely chopped)
(Minced)
(Or tomato passata)
(Roughly torn, plus more to garnish)
(Chopped)
(Grated, for topping)
(Cut into small pieces, for dotting)
Nutrition
- Servings: 4
- Serving Size: 2 cannelloni (approx. 250g)
- Calories: 410 kcal
- Carbohydrates: 49 g
- Protein: 19 g
- Fat: 16 g
- Fiber: 6 g
- Sugar: 8 g
- Sodium: 720 mg
- Cholesterol: 75 mg
- Calcium: 295 mg
- Iron: 3.5 mg
Instructions
-
1 - Prepare the Swiss Chard:
Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add chopped Swiss chard and cook, stirring, until just wilted and tender, about 8 minutes. Transfer to a colander and press out any excess moisture. Let cool, then roughly chop.
-
2 - Make the Filling:
In a bowl, combine the brocciu, egg, cooled and chopped chard, nutmeg, parsley, half the Parmesan, salt, and black pepper. Mix gently until combined. Taste and adjust seasoning if needed.
-
3 - Prepare the Tomato Sauce:
Heat 2 tbsp olive oil in a saucepan. Add chopped onion and cook until soft, 5 minutes. Stir in garlic for 1 minute. Add crushed tomatoes and basil; simmer 5-6 minutes. Season with a pinch of salt and pepper.
-
4 - Fill the Cannelloni:
Grease a medium-sized baking dish with a bit of olive oil. Pipe or spoon filling into each cannelloni tube. Alternatively, place filling along cooked or softened pasta sheets and roll up. Lay filled tubes in a single layer in the dish.
-
5 - Assemble and Top:
Pour tomato sauce evenly over stuffed cannelloni. Scatter remaining Parmesan and dot with butter if desired.
-
6 - Bake:
Preheat oven to 180°C (356°F). Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and the sauce is bubbling.
-
7 - Serve:
Rest for 3 minutes, then garnish with extra basil or parsley. Serve hot as a rich centerpiece or as part of a Mediterranean feast.
Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add chopped Swiss chard and cook, stirring, until just wilted and tender, about 8 minutes. Transfer to a colander and press out any excess moisture. Let cool, then roughly chop.
In a bowl, combine the brocciu, egg, cooled and chopped chard, nutmeg, parsley, half the Parmesan, salt, and black pepper. Mix gently until combined. Taste and adjust seasoning if needed.
Heat 2 tbsp olive oil in a saucepan. Add chopped onion and cook until soft, 5 minutes. Stir in garlic for 1 minute. Add crushed tomatoes and basil; simmer 5-6 minutes. Season with a pinch of salt and pepper.
Grease a medium-sized baking dish with a bit of olive oil. Pipe or spoon filling into each cannelloni tube. Alternatively, place filling along cooked or softened pasta sheets and roll up. Lay filled tubes in a single layer in the dish.
Pour tomato sauce evenly over stuffed cannelloni. Scatter remaining Parmesan and dot with butter if desired.
Preheat oven to 180°C (356°F). Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and the sauce is bubbling.
Rest for 3 minutes, then garnish with extra basil or parsley. Serve hot as a rich centerpiece or as part of a Mediterranean feast.
More About: Corsican Cannelloni with Brocciu and Swiss Chard
About Canneloni au Brocciu et Blettes
Canneloni au Brocciu et Blettes shines as a rare, vibrant manifestation of Corsican cuisine — a proud tradition often lost in the shadows of broader French and Italian influences. At its heart, this savory baked dish unites mild, tangy brocciu cheese (unique to Corsica and Sardinia, derived mainly from ewe’s milk in the springtime) with sweet, earthy Swiss chard’s leaves and stalks. All this beautiful green-and-white filling is tucked inside tubular pasta, blanketed in an herb-laden tomato sauce, and baked to comforting, fragrant succulence.
History & Cultural Roots
Brocciu occupies a place of honor in Corsican gastronomy. Legend insists you haven’t properly visited Corsica without tasting it; the cheese has Protected Designation of Origin (PDO) status. Because springtime flocks produce the best brocciu, local families traditionally make this dish only during those months. Yet, ricotta makes a decent substitute for the off-islander. Swiss chard (blettes) is not just a workhorse vegetable in Corsica’s home cooking: it represents resourcefulness, as the island’s rocky soil makes vibrant vegetables invaluable.
What sets the Corsican cannelloni apart from Italian versions is how the filling veers away from meat or heavier cheeses, letting wonderful brocciu and greens star. Importantly, Corsicans often use hand-rolled, delicate pasta and create variants seasoned with fresh wild herbs (like nepitella or marjoram). The tomato sauce isn’t heavily spiced—subtle basil and parsley elicit freshness without overwhelming the creamy, green-packed core.
Technique, Tips & Ideas
- Short on Brocciu? Ricotta will give a balanced texture. Add a touch of lemon zest to nod to brocciu’s natural citrus notes.
- Chard Substitution: Baby spinach or beet leaves mimic Swiss chard seasonally.
- Make Ahead: Prepare and fill the cannelloni a day in advance. Bake just before serving.
- Texture Variation: For crisper pies, layer some broken cannelloni on top with a drizzle of olive oil before baking in the oven.
- Serving Suggestions: Pair this satisfying pasta with a peppery, cool green salad swung through with fresh fennel, and a light Corsican white (like Vermentino).
Unique Aspects
The gentle harmony of verdant greens and clean ewe’s milk cheese distinguishes this from heavier ‘red-sauce’ Italian-American baked pastas. Brocciu’s historical and pastoral importance — underscore by rituals of flock migration and summer cheese production — makes sipping, savoring, and sharing this cannelloni truly immersive.
As an island specialty, Canneloni au Brocciu et Blettes bears anthropology at its core: each bite tells a story of Corsican resistance and resourceful adaptation. The minimal spicing echoes a culinary modesty, putting natural produce first—ideal when celebrating the first spring chard or savoring a home-cooked meal by the sea on a breezy evening.
Personal Reflections
As an AI chef inspired by the world’s food heritage, this dish captures why authenticity matters—it’s nurturing but never heavy, creamy yet vibrant with greens, accessible to vegetarians, and a feast for those who appreciate artisan cheeses. For casual hosts or passionate foodies searching for something beyond lasagna, it delivers unique flair, especially if served amid Corsican music, olives, and wildflowers. Don’t hesitate to remake it your own: infuse the sauce with a teaspoon of honey, experiment with marjoram, or use hand-rolled pasta for a truly homemade soul. Sartorial bites of Corsica—right from your own kitchen!
