Brocciu Cannelloni


Cooking time: 40 minutes







  • 8 cannelloni
  • 1 brocciu (500 g) (Corsican fresh cheese)
  • 400 g of Corsican tomme
  • 20 cl thick crème fraîche
  • 150 g chard leaves
  • 1 bunch of parsley
  • 1 bunch of mint
  • 1 bunch of basil
  • 2 eggs
  • 1 bottle of tomato passata
  • salt
  • pepper


The chards:

  1. Cut the chards to only keep the leaf, cook them for 3 minutes in salted water.
  2. Drain them and soak them into some iced water to keep them green. Absorb the remaining water with a towel.
  3. Finally, chop the chard leaves in big pieces. Also chop the mint, the parsley and the basil.
  4. Mix the chard leaves with the different chopped herbs. Pour everything into a bowl.

The cannelloni:

  1. Cut ¾ of the Corsican tomme in cubes. Combine them in a blender with the whole brocciu, the eggs, half of the crème fraîche and 1 tablespoon of olive oil.
  2. Once the mixture is smooth, add it to the minced herbs. Mix everything and season it.
  3. Take one of your biggest plates for the oven. Pour a thick layer of tomato passata. It will constitute the sauce of your cannelloni.

Last step: fill the cannelloni

  1. Fill in the raw cannelloni with the stuffing prepared in the blender. Put the cannelloni in the plate.
  2. Preheat the oven to 180°C. While it’s preheating, coat the plate with the remaining crème fraîche and add some tomato slices. Put in the oven for 40 minutes and…. Enjoy!



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