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Corsican March 10, 2014

Posted by andrewescott in Dinners.
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On Monday 3rd February, Pam hosted our Corsican dinner, serving up savoury dishes and Andrew providing the desserts. We had started out with a French theme, but decided to narrow it to a single French region to make it a little more interesting.

Entré

Corsican Theme - Pam's Entree (1 of 2) Corsican Theme - Pam's Entree (2 of 2)

Pam began the meal by serving us cos lettuce stuffed with brocciu cheese and polenta de farine de châtaigne (a.k.a. chestnut flour polenta).

Mains

Corsican Theme - Pam's Main (2 of 2) Corsican Theme - Pam's Main (1 of 2)

The main course, also courtesy of Pam, was a Corsican goat stew and fasgioli incu funghi (white beans and mushroom casserole).

Dessert

Corsican Theme - Andrew Dessert (1 of 2) Corsican Theme - Andrew Dessert (2 of 2)

For dessert, Andrew served torta pisticcina (chestnut tart) and soft hazlenut nougat. (In all the excitement, I forgot to take a picture of the nougat at the dinner, so this photo was taken later that evening.)

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Comments»

1. Soft Hazelnut Nougat (Corsican) | Melbourne Recipe Club - March 24, 2014

[…] nougat was served as part of the dessert at the Corsican dinner, and was inspired by this Corsican Hazelnut Nucciolina product and based on a torrone recipe by […]


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