Brocciu Cannelloni


Cooking time: 40 minutes



  • 8 cannelloni
  • 1 brocciu (Corsican fresh cheese) of 500g
  • 400g of Corsican tomatoes
  • 20 cl thick fresh cream
  • 150g of chard leafs
  • 1 brunch of parsley
  • 1 brunch of mint
  • 1 brunch 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 leafs in big pieces. Also chop the mint, the parsley and the basil.
  4. Mix the chard leaf with the different chopped herbs. Pour everything in a bowl.

The cannelloni:

  1. Cut ¾ of the Corsican tome in cubes. Combine them in a blender with the whole brocciu, the eggs, half of the fresh cream and 1 tablespoon of olive oil.
  2. Once the mixture is smooth, add it to the 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 of the fresh cream and add some tomato slices. Put on the oven for 40 minutes and…. Enjoy!

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