My great grandfather is from Corsica! This is great. My wish is to visit the island
@merseltzer Жыл бұрын
Go,Go,Go. Life is short. :-)
@johnlopez9014 Жыл бұрын
@@merseltzer hell yeah!
@jhnshep Жыл бұрын
I spent 10 years in calvi with the legion, the corsicans are strange but me being irish I was always greeted with 'oh fellow islander!' theyre a good bunch
@jameerodriguez5074Ай бұрын
I just finished my chef apprenticeship in Corsica at a 5 star hotel. I can't wait to return. 👩🏾🍳
@FrenchCookingAcademyАй бұрын
love corsica too such a great place
@agirlsinger Жыл бұрын
I love how much you enjoy your food! The humming and The giggles are adorable 😊
@merseltzer Жыл бұрын
Buckets of parmasean...a man after my own heart.
@DavidBattistella Жыл бұрын
Here is a Tip. Use the lid of the pan turned upside down to place your browned meat. It holds all the juices and ends up back in the pan. One less plate to wash. nice recipe, can't wait to try it, we are right at the very end of braising season where I live.
@andiflanagan125 Жыл бұрын
Holy smokes! What a killer dish! I'll be making this with Moose, and using the Boletes I dried last summer. Wow!
@franciet99 Жыл бұрын
Moose?!? Wow! Where do you live? Canada? What is it similar to? I’ve had elk and loved it.
@daphnepearce9411 Жыл бұрын
Why oh why didn't I watch this video before going to the grocery store? I must say I'm really impressed! This looks truly phenomenal. I've got to make this, back to the store for me! Thanks Stephane!
@FrenchCookingAcademy Жыл бұрын
it is worth it 🙂😋😋
@daphnepearce9411 Жыл бұрын
@French Cooking Academy Yup. I'm making this this weekend with a nice bottle of red wine and bread. Also, fyi I never heard of passata and found out that in the states its also known as tomato puree, which I happen to have in my pantry. 😀
@pesjaner1 Жыл бұрын
This is what you get if you marry two best kitchens in the universe. And morels ... omg!
@pandoraeeris7860 Жыл бұрын
Corsica is full of pirates. Yarggghhhh!
@markfalzini5464 Жыл бұрын
Thanks for posting this Stéphane! This is the perfect bridge between my "culinary" heritage (French cuisine & pastry) and part of my "ethnic" heritage (Italian)! 😀
@Mone-ou2bw Жыл бұрын
I'm cooking in this moment the recipe 😊, i am verry looking forbard for the dish for finish. Lovley greets from Germany 🙋♀️
@dorritsmedsgard5900 Жыл бұрын
Been there. Corsica is really worth a trip.
@paulcantshutup3 ай бұрын
For me, it's the joyous sing-song humming at the end. You just KNOW it's delicious. I'm going to try it. Thank you!
@Getpojke Жыл бұрын
That most famous of "Frenchmen" Napoleone Buonaparte was born in Ajaccio, Corsica. Maybe he enjoyed this too? It's a beautiful dish, the only addition I'd make to your serving is some good crusty buttered bread to mop up any sauce left in the bowl. 😋 Speaking of "last meals" this would make a good stand in for my long term favourite which is beef & mushroom stroganoff with slippery, wide buttered papardelle noodles. All with a healthy crack of pepper over the top. My idea of heaven. Both of these dishes are so satisfying to eat. I've also had a version of this made with wild boar meat which was excellent. Many thanks for reminding of this recipe, will be making it again soon.
@davewolfy2906 Жыл бұрын
Interesting. I have an occasion where this will do very well. I will let you know.
@FrenchCookingAcademy Жыл бұрын
let me know how it goes
@davewolfy2906 Жыл бұрын
@@FrenchCookingAcademy I have a VERY impressible load of Taffs who are not so easily led
@paulafigueiredo1745 Жыл бұрын
🤔 Unexpected and very interesting recipe. Another must try recipe with a good glass of wine🍷. You never disappoint. You’re a great Teacher Steph. Thank you 🙏
@edwardkornuszko4083 Жыл бұрын
Thank you again! I’ve been watching you for several years and so enjoy your channel, style, and great personality. I’ve learned and grown so much as a chef; and want to thank you very sincerely. Eddie, Central Florida.
@Ursaminor31 Жыл бұрын
I think I might be Corsican. The cinnamon got me, I do that all the time.
@kristofferholst60534 ай бұрын
Just did this and it was a great success. Used what I had, so the wine was Pinot blanc and the cognac was a Spanish brandy, bacon was pancetta and onions was shallots. For pasta I used paccheri rigati and I also added a little piment d'espelette just a touch. The dish came out great and everyone was happy. This is the 4th of your dishes I’ve made and so far it’s 4/4 in terms of satisfaction
@lwest5686 Жыл бұрын
Of course it will be delicious but i think its your passionate intoxication that sells it just as much. Thank you for this inspiration. Cheers from Canada
@jamesa7506 Жыл бұрын
Oh, oh, oh, monsieur! A most delicious dish!🤌👏
@davidminutella Жыл бұрын
11:48 *Pleased Frenchman Noises* 😋
@alexandresobreiramartins9461 Жыл бұрын
Corsica reminds me of Asterix in Corsica! The way Asterix, Obelix and Ideefix (Dogmatic in English) react to the smell of typical Corsican cheese is priceless! Also, when the Corsican guy cuts the cheese, you can see the worms jumping off the path of the knife. 🤣
@Moonpearl121 Жыл бұрын
Also in Piemonte we do the same, cook your arrosto, (a beef pot roast in effect) - use the sauce to dress pasta - then eat the meat as a 'secondo' with vegetables. In fact, there is also a tradition in the UK, with making roast beef and gravy, but you serve the gravy first with Yorkshire Pudding, and then the meat and vegetables. Easy way to fill up working men or hungry teenagers, and make the meat go further.
@62202ify Жыл бұрын
This will be added to my growing list of recipes. Merci!
@Mone-ou2bw Жыл бұрын
Oh yeah its ready, soooooooo delikat soooo gooood, i love ❤ it. Mmmmmmmhhh 😋
@cernejr Жыл бұрын
Really nice video. I want to travel to Corsica and try that dish.
@zach2980 Жыл бұрын
The window light in you kitchen is incredible.
@FrenchCookingAcademy Жыл бұрын
thanks
@COOKINGFROMTHELOFT Жыл бұрын
absolutely BRILLIANT!
@robertwahan8166 Жыл бұрын
sgreat recipe !!
@knbKaren Жыл бұрын
What an interesting and delicious looking dish. You brought me back in time. My Mother used to lard the beef when making a bourguignon, but the old fashioned way. Your method makes much more sense. I really look forward to trying this.
@kantemirovskaya1lightninga30 Жыл бұрын
I am definitely going to try that and your enthusiasm for food is infectious
@crwalker33 Жыл бұрын
I just bought some morels and this will be a perfect dish for them!
@mikalynn1136 Жыл бұрын
Hearty dish! Love the instruction and presentation
@jameskeating2041 Жыл бұрын
Can you make a video on how cook coquilles st jacques
@brusselssprouts56010 ай бұрын
Maybe a small red chilli in while it braises, and some chopped parsley and a little ev olive oil as extra garnish. It is similar to a Provençale style lamb ragout recipe I have. Simple food that tastes beautiful.
@tangoelcorte Жыл бұрын
You make it look so yummy!
@nonservitium Жыл бұрын
I wonder if napoleon ate this while exiled there
@SamsonGuest Жыл бұрын
Who knows maybe he grew up eating it.
@columbus7950 Жыл бұрын
He wasn’t exiled in Corsica, he was born there.
@nonservitium Жыл бұрын
Elba...my bad, jeeze
@Getpojke Жыл бұрын
@@nonservitiumEasy mistake to make, it was St. Helena that he was exiled too. Where they reckon the arsenic in the wallpaper helped speed his demise due to the damp climate.
@callumloughran2911 Жыл бұрын
He was born in Corsica and exiled to both of those Islands before mentioned. He was also ethnically Italian and came from a minor noble family in french terms, but his fam were big shot Italian Corsicans. I imagine a Ragu was a staple in their home growing up but who really knows.
@cyndifoore7743 Жыл бұрын
Looks delicious, thank you.
@loydevan1311 Жыл бұрын
Great recipe and it only took you 13 minutes to sell it! To make it my own, I would add a pound of browned, ground pork. I love the Mire quix. Julianna carrots 🥕 & celery added. For the Cajun touch, green, red, yellow peppers. Saute. ThxU for your recipe. Subscribing.
@merseltzer Жыл бұрын
I will try your suggestion.
@legeet3842 Жыл бұрын
Wonderful!
@alexanderk.3177 Жыл бұрын
Excellent! 🎉🥂
@sandy7938 Жыл бұрын
Thanks for sharing 👍
@FrenchCookingAcademy Жыл бұрын
pleasure
@sandy7938 Жыл бұрын
I have actually made a few of yr recipes now ...they have all been delicious..👍
@gabrieleangelocalvillo3364 Жыл бұрын
I see a lot of Genoese influence on this dish. : The use of whole meat, stuffed with garlic and fat and not not minced, the base veggies, the use of mushrooms (I guss corsican do use dried Porcinis) and the cooking tech, is not so different from the Genoese Tuccu, we use for our Ravioli and taggen (Taglierini) from green Pasta. Btw Corse was under Genoese rule up to the 18th century , and there is a genoese speaking small community in Bonifaziu. Very nice recipe, Thanks
@barbaralongmire1220 Жыл бұрын
Yummm, looks delicious
@andysbg77 Жыл бұрын
Is that dish a Stufatu?🙄 Have it in a French cook book!😀
@Velveification Жыл бұрын
Amazing!
@darkiepoo894910 ай бұрын
very windy outside
@fauxtaux Жыл бұрын
That looks incredible. 😊
@FrenchCookingAcademy Жыл бұрын
thanks cheryl nice to see you around
@minotaur8188 ай бұрын
I'm curious if the Corsican method of stuffing the meat with garlic and lardon is inspired by Italian braciole, or vice versa.
@rahelehmohammadi722 Жыл бұрын
Perfect
@jaimemontilla3875 Жыл бұрын
Stéphane, I am preparing this dish and noticed the written recipe you skipped the onion.. How much onion do you use? On the video you show two yellow onions but don't know if you used them both.
@NimrodTargaryen Жыл бұрын
He is so funny🎉❤😅
@The_Argent Жыл бұрын
One thing that i think would improve this would be to make a little more sauce, remove you pasta from the water 3 minutes before its al dente, add the pasta to the sauce along with a glass of the pasta cooking water and finish cooking the pasta in the sauce. This lets the pasta absorb the sauce and the excess starch will help emulsify and thicken the sauce.
@stephengolden1647 Жыл бұрын
WOW - c'etait vacherment special
@FrenchCookingAcademy Жыл бұрын
effectivement 🙂
@Lee-rc5en Жыл бұрын
Sheesh that looks good my man!
@bnkundwa Жыл бұрын
Do you have Breton crepe recipes?
@fabreezethefaintinggoat5484 Жыл бұрын
Sweet
@djeg4106 Жыл бұрын
Dans le texte de préparation de la recette, on ne mentionne pas l'ajout du bacon avec les oignons (In the same pot, add the onions. Cook over medium heat...)
@stevem-h3562 Жыл бұрын
hmmmmmmmmm.......... this looks interesting......
@FrenchCookingAcademy Жыл бұрын
it is 🙂👍
@fabreezethefaintinggoat5484 Жыл бұрын
i might be doing this with pork tenderloin bc that s what I have lel
@serraios1989 Жыл бұрын
00:11 Next to Sardinia
@gastropod557 Жыл бұрын
This demonstration made me salivate unitl I almost drowned.
@gastropod557 Жыл бұрын
Okay, I obvisously didn't drown in saliva (my own, that is)...but I did go to the market and get a few things to make this dish. A couple of friends dropped by just as I was taking the pan out of the oven. "Incredible" said one. An "Oral explosion of taste", said another. I was too busy chewing to reply. There was only one problem. One very significant and troubling problem...there weren't any leftovers! A delicious, satisfying, and rather easy dish. Don't delay...make it today!
@hanno3389 Жыл бұрын
wow
@FrenchCookingAcademy Жыл бұрын
😋
@kazmanscoop Жыл бұрын
Next to Sardinia
@jimmydingo7138 Жыл бұрын
Dang, dude!
@7bittedie9 Жыл бұрын
And they have Pietra:)
@karanpun2381 Жыл бұрын
Chef please give me answer.. What is continental cuisine.. Which part of europe ? And give me some example of continental dish.
@fabreezethefaintinggoat5484 Жыл бұрын
i would switch to duck fat or lard for searing olive oil might be damaged or give the dish a bitter taste
@theritchie2173 Жыл бұрын
You couldn't find lardons, and you couldn't find the pasta you wanted - it's bringing back memories of Covid times... Regardless of substituted ingredients (we all have to be flexible sometimes) this looked delicious. I'll definitely try this next time instead of my usual pasta Genovese.
@davidjames3787 Жыл бұрын
Next to Sardinia.
@tonistoian1480 Жыл бұрын
😋😋😋😋😋😋
@pwp8737 Жыл бұрын
Just a correction: you said Corsica is next to Sicily, it is adjacent to Sardinia not Sicily.
@pandoraeeris7860 Жыл бұрын
Don't leave the ragout, put it away!
@IvanKala Жыл бұрын
Napoleon island
@givemeabreak8784 Жыл бұрын
A pressure pot will cut the time to 25 minutes.
@motosnape Жыл бұрын
I'm not a fan of the pressure cooker. Taking your time with a slow cooking process will always produce superior flavours.
@givemeabreak8784 Жыл бұрын
@@motosnape Under pressure water boil at higher temperatures keeping the moisture and flavour inside. Simple physics. On the other hand shorter cooking times means less electricity or gas.
@mickeyduvel Жыл бұрын
Corsica sits next to Sardegna, not Sicily.
@riccardosebis53336 ай бұрын
Sardinia
@maximbosch2469Ай бұрын
Bro i made the classic french sauce tomate, now i will cock the beef in this sauce with the morel mushrooms, gonna be sick ngl.
@BiniBoeva11 ай бұрын
Corsica is next to Sardinia, not Sicily
@fxdx68 Жыл бұрын
next to sicily.... regarde une carte
@Qwertzu228 Жыл бұрын
He wanted to say sardinia give it a break mate
@fxdx68 Жыл бұрын
@@Qwertzu228 maybe...
@okrimko Жыл бұрын
@@Qwertzu228 what do you mean with a give it a break?! Guy just said its a mistaken info for somwone who has no clue like many ppl dont have a clue.
@Qwertzu228 Жыл бұрын
@@okrimko you must be fun at parties
@okrimko Жыл бұрын
@@Qwertzu228 you must be under 20
@hunterpressurecleaning6483 Жыл бұрын
First
@MrFlorinC Жыл бұрын
Anyone else got triggered because he didn't deglaze before adding the meat? :D
@m8rixnut Жыл бұрын
Adding the wine and cooking for 30 minutes will deglaze
@diligentmindz Жыл бұрын
No, he uses the onions to release enough moisture and then pick up the stock from the browned meat. I prefer this way
@pegasis006610 ай бұрын
The bacon in the beef chunks was completely "raw" - fail.
@beecee2205 Жыл бұрын
so the French part is the cooking, and the Italian part is sticking it with pasta.
@riccardosebis53336 ай бұрын
Not😂 it's in style Italian all, the sauce over in this pasta "at cazzum" is french 😂😂
@charlespierson6086 Жыл бұрын
Ouf
@olmohauner7082 Жыл бұрын
I usually follow your videos, but this time i'm pretty sure the dish shouldn't look that way. you cannot cook pasta and as side the sauce, this is what you make with boiled rice
@riccardosebis53336 ай бұрын
Falla fare a un vero corso sta ricetta va
@patclark1622 Жыл бұрын
No - it's Martinique.
@Jeef_Beezoos Жыл бұрын
Stupid frog doesn't even know Corsica is next to Sardinia, not Sicily