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	Recipes from Corsica
	Rolli Lucarotti Illustrated by sketches of Corsica by Gilles Charbin 232 pp.; 138 x 216 mm; paperback ISBN 1903018277 £15.00		Corsica is a favourite destination for English tourists for the beaches, mountains, forest and the people and their hospitality. Yet there is nothing available in English on the cookery of the island, even though it is distinctive, deep-rooted in a long history of separate development from its larger neighbours, and has those particular characteristics so beloved of enthusiasts for Mediterranean cuisine -- in spades. Traditional recipes have been sought out by the author and are given here in cookable detail. There's lots about pigs and goats and lamb, some wonderful soups and vegetables and many dishes based on chestnut flour. And if you need to stuff a pig's stomach, here's the book for you. Rolli Lucarotti has lived in Corsica since the early 1970s. She has run restaurants there and on the mainland of France. This is her first book.
	To whet your appetite I give below a partial list of recipes that are included in this book:
	SOUP Corsican country soup Holy Thursday chick-pea soup Bread soup Dried chestnut soup Broad bean soup Swiss chard and brocciu soup Pumpkin soup Garlic soup Leek and red bean soup Onion soup with eggs Wood pigeon soup Fish soup Rouille FIRST COURSES AND CANAPÉS Anchovies in oil Aubergines in oil Mushrooms in oil Fried ceps with garlic Poutargue L’anchoïade Leek fritters Brocciu and anchovy tarts Brocciu and mint omelette Courgette and potato omelette Eggs with tomatoes Herb tart Swiss chard and brocciu turnovers Snails in wine sauce FISH AND SHELLFISH Oursinado Hollandaise sauce Sea urchin soufflé Sea urchins with eggs Bouillabaisse Rouille, mark two Bouillabaisse of salt cod Bouillabaisse of eggs Salt cod and leeks Salt cod with Swiss chard and raisins Squid in tomato sauce Stuffed squid in crab sauce Octopus with potatoes Escabeche Eels with wild chicory Langouste with spaghetti and two sauces Langouste and potatoes Langouste gratin Fishermen’s langouste Poutine fritters Poutine fritters, another way Poutine stew Poutine soup Skate with garlic Moray eel with raisins Red mullet with anchovies Golden fried sardines Sardines stuffed with chard and brocciu Sardines in tomato sauce Sardines with figs Sea bream with tomatoes Baked sea bream with brocciu Baked sea bream with herbs Trout in red wine sauce Trout in garlic sauce Sea anemone fritters Ragoût of tuna Confit of tuna		GAME AND BIRDS Civet of hare Blackbirds with cherries Blackbirds in potato boats Chicken with sage Chicken with tomatoes and peppers Pigeons with peas Roast woodcock Partridge with cabbage Rabbit with garlic and wine LAMB AND GOAT Milk-fed lamb Lamb stew with haricots Kid stew Sweet and sour lamb stew Lamb with olives Stuffed shoulder of kid or lamb Roast shoulder or leg of lamb Kid or lamb stew with new potatoes Lamb or kid’s tripe Rivia Misgiscia THE WHOLE HOG Lentils with figatellu Pig’s stomach stuffed with chard Black pudding with onions Stuffed pig’s stomach Stuffed appendix Razzica Brawn Pig’s liver pâté Wild boar stew BEEF AND VEAL Veal stew with peppers Veal stew with olives Veal and aubergine stew Beef stew Meatballs VEGETABLE DISHES, Stuffed artichokes Stuffed aubergines Aubergine lasagne Aubergines cooked with tomatoes Stuffed ceps Cos lettuce stuffed with brocciu Cabbage stuffed with figatellu Fennel gratin Green beans and leeks with tomatoes Courgette fritters Courgette galettes Courgette casserole White beans and mushrooms Stuffed onions Potato tarts Potato and tomato bake Chickpea salad Chickpea flour tartlets Chickpea flour fritters Tomatoes stuffed with olives Pasta with meat sauce Swiss chard and cheese dumplings Cheese ravioli Swiss chard cannelloni Peveronata sauce Viangrette with anchovies Another tomato sauce Garlic sauce

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