Corsican, Vegetarian

Bastia-Style Storzapretti (巴斯蒂亞式里考塔起司球)


Bastia-Style Storzapretti (巴斯蒂亞式里考塔起司球)

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Recipe by Mitch Course: MainCuisine: CorsicanDifficulty: Easy


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Today’s dish is from a book by Nicolas Stromboni, Corsica: The Recipes. The star of the dish is a hard Ricotta cheese that is also hard to come by at most grocery markets. Fortunately, we located Ricotta Salada from a Wegmans. The swiss chard we used was the rainbow variety, and it ended up giving the cheese balls intense violet spots. Just gorgeous and delicious to eat.


  • 1 tbsp Olive Oil

  • 100 g Swiss Chard

  • 250 g Ricotta Salada

  • 1 tbsp Mint Leaves

  • 1 medium Egg

  • 6 tbsp Flour

  • 1 tbsp Parmesan Cheese


  • Heat the olive oil in a large frying pan and fry the swiss chard for 5 minutes. Dry and remove the oil from the swiss chard with a paper towel.
  • Put the ricotta into a bowl and mash well, then add the mint, egg, and flour. Stir the rainbow swiss chard. Using slightly damp hands, form 4 cm round balls. Dust them well with flour and let them rest for 1 hour.
  • Place them into a pot of boiling hot water. Once they rise to the top they are ready for the next step. Don’t let them boil for more than 2 minutes.
  • Place the boiled cheese balls into your favorite homemade tomato sauce. Grade some parmesan cheese or a hard Corsican cheese (if you can find one) over everything. We used a sauce that was loaded with basil and garlic. Bake them for 15 minutes in a preheated oven at 350° oven.

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