- \n
- 500 grams of brocciu<\/li>\n\n\n\n
- 1 bunch of Swiss chard<\/li>\n\n\n\n
- 1 teaspoon of nepita<\/li>\n\n\n\n
- 1 egg<\/li>\n\n\n\n
- 1 tablespoon of extra-virgin olive oil<\/li>\n\n\n\n
- Flour<\/li>\n\n\n\n
- Salt<\/li>\n\n\n\n
- Pepper<\/li>\n\n\n\n
- 250 grams of tomato puree<\/li>\n\n\n\n
- 100 grams of grated tomme cheese<\/li>\n<\/ul>\n\n
![\"Recipe](\"https:\/\/i0.wp.com\/www.lettera.corsica\/wp-content\/uploads\/2026\/08\/recette-storzapretti-corses-eviskoura-2.jpg?resize=683%2C1024\")
<\/figure>\n\nPreparation<\/h2>\n\n
This recipe takes a little while. Allow 30 minutes for prep and 10 to 15 minutes for cooking. Roll up your sleeves\u2014let’s get started. <\/p>\n\n
Let’s start with Swiss chard\u2014or spinach if you can’t find any at the market. Only the Swiss chard leaves will be used in this recipe (save the stems for another dish). <\/p>\n\n
Once the Swiss chard has been washed, finely chop the leaves. Real chefs will blanch the Swiss chard, but I skip this step because, in my opinion, it doesn\u2019t make much of a difference. In short: cook them over medium heat in a skillet with a drizzle of olive oil for 3 to 4 minutes. Some people like to add a small, thinly sliced onion, as in the recipe for bastelle (it\u2019s up to you). <\/p>\n\n
Chop the nepita sprigs (if you don’t have any, mint will work just as well).<\/p>\n\n
In a bowl, mash the brocciu with a fork (or use ricotta if you don’t have any).<\/p>\n\n
Next, add the egg and the chopped herbs, followed by the cooked and drained Swiss chard. Season to taste with salt and pepper. Mix everything together well. <\/p>\n\n
Now for the tricky part: making the meatballs. Sprinkle some flour on your work surface. <\/p>\n\n
Using the mixture made with brocciu and Swiss chard, shape it into small balls\u2026 with your hands, of course! Then roll them in flour to hold them together, being careful not to mix the flour into the brocciu and Swiss chard mixture (otherwise, the flavor would unfortunately change). <\/p>\n\n
Drop your fresh dumplings into boiling salted water. The storzapretti should not touch each other in the water. Otherwise, they may stick together\u2026 <\/p>\n\n
Once the dumplings float to the surface, that’s a sign they’re done. Gently remove them with a slotted spoon. Place them in a baking dish. <\/p>\n\n
Preheat your oven to 200\u00b0C.<\/p>\n\n
In your baking dish, pour in enough sauce base (if serving with meat) or pre-cooked tomato sauce to reach halfway up the sides. Sprinkle the meatballs with grated Tomme cheese. <\/p>\n\n
Place the dish in the middle rack of the oven so that the storzapretti are lightly browned, but not burnt. It won’t take long, so keep a close eye on it. It will be ready in 12 to 15 minutes. <\/p>\n\n
Storzapretti Tasting<\/h2>\n\n
In Bastia, storzapretti are traditionally served with meat in a sauce. But there\u2019s nothing stopping you from pairing them with grilled meat for a lighter meal, or even eating them on their own as a main course or an appetizer. They\u2019re just as delicious that way. <\/p>\n\n
Those who don\u2019t like Swiss chard can also make delicious cannelloni with brocciu and spinach instead of storzapretti. But then they\u2019re no longer storzapretti, as purists will rightly point out. <\/p>\n","protected":false},"excerpt":{"rendered":"A delicious vegetarian dish, ready in 45 minutes\n","protected":false},"author":4,"featured_media":5194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":true},"categories":[110],"tags":[],"class_list":["post-5193","post","type-post","status-publish","format-standard","has-post-thumbnail","category-corsican-recipes","cs-entry","cs-video-wrap"],"acf":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.lettera.corsica\/wp-content\/uploads\/2026\/08\/recette-storzapretti-bastiais-eviskoura-scaled.jpg?fit=2560%2C1707&ssl=1","_links":{"self":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/5193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/comments?post=5193"}],"version-history":[{"count":2,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/5193\/revisions"}],"predecessor-version":[{"id":5197,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/5193\/revisions\/5197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/media\/5194"}],"wp:attachment":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/media?parent=5193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/categories?post=5193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/tags?post=5193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}