80yr old Corsican Granny Makes Cheesy & Herby Cannelloni! | Pasta Grannies

Today we are in Cuttoli, a small village about 30 km from Ajaccio, in the heart of Corsica. We’re visiting 80-year-old Antonietta who shares with us her recipe for homemade cannelloni filled with brocciu, a fresh Corsican cheese similar to ricotta:

For the pasta:
– 5 eggs
– 500g All-purpose wheat flour
– A drizzle of olive oil
– A pinch of salt

For the filling:
– 500g Brocciu cheese
– 1 small bunch of Nepeta
– A handful of chopped parsley

400g homemade tomato sauce
100g Gruyère cheese

Buon appetito!

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[Music] 80-year-old Marianuaneta lives in Corsica, just outside the port of Ayato. It’s the very first time I’ve been to this island and the first stop for me in any new place has to be the market. Ayatos is by the port and is full of lovely producers selling delicious shakuterie, honey, and of course cheeses. I’m interested in the brchu cheese because that is what Antoanette is going to fill her canaloney with. We’re at the local market and we managed to find some brchu with the cheese. used. Thank you. She lives in the mountains with her 98-year-old mother, Santa. Her kitchen has the most wonderful views with swallows swooping all day. Marianuaneta starts by making a dough. She cracks in five eggs. She sprinkles some salt and adds a tablespoon of olive oil. She’s using the French equivalent of 00 flour called type 45, which is roughly the same as allpurpose or plain flour. She measures it by eye. She’s an experienced baker with her own workshop. No. No. No. [Music] Once the dough is formed, Marianuaneta takes chunks and passes it through her pasta maker to form strips. She uses settings 1 through to five. Once the pasta is thin enough, she cuts it into squares and she spreads them between her kitchen towels as she goes. She tells us most people use storebought pasta to make canaloney, but fresh pasta makes canalone much more delicious. I like I like the the layering with the the kitchen towels. So rather than spread out, she’s kind of see the squares need to be cooked in boiling salted water for a couple of minutes before Marianueta puts them on the kitchen towels to dry. You s [Music] whilst they’re doing this. Marianuaneta heads outside to pick a herb for the canalone filling. It’s nepa or menntucha in Italian or lesser calamant in English. It has a strong minty oregano smell and flavor. Okay. Yeah. It’s like a wild mint. Ah, okay. For the filling, she’s using brchu, the corsican equivalent of ricotta. And she mixes it with the nepa and some chopped parsley. And we’ll have to return to Corsica to find out more about brchu. I’m going to bring this in because then I have the chance to taste it. Having a taste of the filling. Mhm. Tastes delicious. Okay. We’re told that it tastes like ricotta. For me, it tastes like it’s a little bit more like cream cheese. Marian Twuaneta takes a couple of tablespoons of filling and places it on a pasta square. She rolls it around the cheese and places it seamside down in a baking dish. [Music] She repeats this process until she has a single layer. She’s using a bottle of her homemade tomato salsa. She explains how she made it. for mixip. She makes sure the canalone are just covered in sauce. It’s a pretty soft red color because she used a stick blender to blitz the tomatoes. Marianuanet preheats her oven to 200° C. She likes to use griier cheese for its mild and nutty flavor. [Music] The camel bake for 25 minutes until the top is golden. Yeah. And we are invited to lunch with pruto and melon for starters. [Music] [Music] [Music] Marian Twuaneta says, “I cannot have you going back to Italy, saying weans don’t feed you well.” Well, Marian Twineta, you fed us so well. We would love to return. Corsum canalone. Canalone bonto bonoto. Oh, it’s really good. Very good. It’s creamy tomato sauce and pasta is really light. Absolutely delicious. Boo. Hey, if you enjoyed this video, please support the channel by signing up to the pasta granny’s family and come back next week when Francesca makes maritati pasta. [Music]