{"id":17483,"date":"2026-01-24T07:54:00","date_gmt":"2026-01-24T05:54:00","guid":{"rendered":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/?p=17483"},"modified":"2026-01-29T09:02:16","modified_gmt":"2026-01-29T07:02:16","slug":"kalliste-quand-le-brocciu-se-fait-beignet","status":"publish","type":"post","link":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/2026\/01\/24\/kalliste-quand-le-brocciu-se-fait-beignet\/","title":{"rendered":"[Kalliste] Quand le brocciu se fait beignet"},"content":{"rendered":"<div class=\"paragraph\">\n<p>Produit embl\u00e9matique de l\u2019\u00eele, le brocciu est un fromage frais \u00e9labor\u00e9 \u00e0 partir de petit-lait de brebis ou de ch\u00e8vre. Sa production, strictement saisonni\u00e8re, s\u2019\u00e9tend traditionnellement de l\u2019automne au printemps. Frais et d\u00e9licat, il occupe une place centrale dans la gastronomie corse, aussi bien dans les recettes sal\u00e9es que sucr\u00e9es.<\/p>\n<p>La p\u00e2te des beignets se pr\u00e9pare avec 1\u00a0kg de farine, 120\u00a0g de beurre ramolli, 20\u00a0g de levure de boulanger, 4\u00a0\u0153ufs, 200\u00a0g de sucre, \u00bd\u00a0mesure de verre d\u2019eau, 2\u00a0cuill\u00e8res \u00e0 soupe d\u2019eau-de-vie et 1\u00a0cuill\u00e8re \u00e0 caf\u00e9 de sel. La levure est d\u2019abord dissoute dans de l\u2019eau ti\u00e8de, puis m\u00e9lang\u00e9e au beurre. On ajoute ensuite la farine, le sucre, le sel et l\u2019eau afin d\u2019obtenir une p\u00e2te de consistance moyenne. Les \u0153ufs sont incorpor\u00e9s un \u00e0 un, puis la p\u00e2te est p\u00e9trie pendant environ 15 minutes, jusqu\u2019\u00e0 devenir souple et homog\u00e8ne. Elle est ensuite laiss\u00e9e au repos pendant une heure, le temps de lever.<\/p>\n<p>Une bouch\u00e9e <br \/>de culture corse<\/p>\n<p>Pendant ce temps, 500\u00a0g de brocciu sont d\u00e9coup\u00e9s en petits carr\u00e9s. Une fois la p\u00e2te repos\u00e9e, un morceau de brocciu est d\u00e9pos\u00e9 sur la p\u00e2te. \u00c0 la main, on recouvre le fromage, on forme une boule entre l\u2019index et le pouce, puis, \u00e0 l\u2019aide d\u2019une cuill\u00e8re \u00e0 soupe l\u00e9g\u00e8rement huil\u00e9e, on d\u00e9tache la boule pour la plonger directement dans une friture chaude et abondante. Les beignets gonflent et dorent rapidement avant d\u2019\u00eatre retir\u00e9s et aussit\u00f4t saupoudr\u00e9s de sucre.<\/p>\n<p>Ces beignets peuvent aussi \u00eatre pr\u00e9par\u00e9s nature, sans brocciu, et se d\u00e9gustent de pr\u00e9f\u00e9rence ti\u00e8des. \u00c0 travers cette recette simple et g\u00e9n\u00e9reuse, c\u2019est une part de la culture populaire corse qui continue de se transmettre, au fil des saisons.<\/p>\n<\/p><\/div>\n<div class=\"paragraph\">\n<p><i>Merci \u00e0 la page Facebook \u00ab<\/i><i>\u00a0<\/i><i>d\u00e9fi cucina corsa et inspirations culinaires<\/i><i>\u00a0<\/i><i>\u00bb pour la recette<\/i><\/p>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"Produit embl&eacute;matique de l&rsquo;&icirc;le, le brocciu est un fromage frais &eacute;labor&eacute; &agrave; partir de petit-lait de brebis ou de ch&egrave;vre. Sa production, strictement saisonni&egrave;re, s&rsquo;&eacute;tend &#8230;","protected":false},"author":1,"featured_media":17484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3926,3925,20],"tags":[2524],"news-destination":[3944],"news-source":[475],"is_homepage":[],"ta_other":[],"class_list":["post-17483","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-accueil-merge","category-accueil-third","category-societe","tag-corse","news-destination-homepage","news-source-website"],"_links":{"self":[{"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/posts\/17483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/comments?post=17483"}],"version-history":[{"count":1,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/posts\/17483\/revisions"}],"predecessor-version":[{"id":17485,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/posts\/17483\/revisions\/17485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/media\/17484"}],"wp:attachment":[{"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/media?parent=17483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/categories?post=17483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/tags?post=17483"},{"taxonomy":"news-destination","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/news-destination?post=17483"},{"taxonomy":"news-source","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/news-source?post=17483"},{"taxonomy":"is_homepage","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/is_homepage?post=17483"},{"taxonomy":"ta_other","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/ta_other?post=17483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}