Author: Antoine Rocca

Signature, Cocktails de Corse

Signature, Cocktails de Corse

2016 | ,

The young and talented mixologist, Florie Castellana, publishes “Signature Cocktails de Corse” At the age of only 23 years, Florie Castellana is already a talented mixologist. She modernises Corsica’s iconic spirits with cocktails, thereby bringing new life to these drinks that are traditionally consumed by themselves and enhancing the sophisticated flavours of the Island of Beauty through her efforts. Coming from a family of starred hotel and restaurant owners, Florie has been immersed in fine cuisine and excellence from her earliest childhood. Given her genuine love for this world, she naturally went to a hotel management school and graduated...

Read More
Cocktail Citrus Medica

Cocktail Citrus Medica

2016 |

Ingredients: 1 strawberry, quartered 2-3 basil leaves 2 teaspoons citron jam 2 cl citron liqueur 2 cl Mavela citron eau-de-vie Decoration: A strawberry and a few basil leaves Recipe: Crush the strawberry, basil leaves and citron jam in an Old Fashioned glass. Add crushed ice Pour the citron liqueur and citron eau-de-vie over it. Stir with a stirring spoon. Top with a strawberry and a few basil leaves to decorate. Signature, Cocktails de Corse www.signature-cocktails.fr Signature, Cocktails de Corse...

Read More
Cocktail Bella Vita

Cocktail Bella Vita

2016 |

Ingredients: 2 cuillères à café de miel de printemps aromatisé à l’huile essentielle de verveine 4 cl de jus de carotte 6 cl de jus de fraise 4 cl de jus de clémentine Décoration: Deux petites lamelles de carotte coupées en triangle La recette : Dans un shaker rempli de glaçons, versez le miel aromatisé à la verveine, le jus de carotte, le jus de fraise et le jus de clémentine. Shakez énergiquement et versez dans un verre tumbler rempli de glaçons. Décorez d’un éventail de carotte coupée en forme de triangle. Astuce : Incorporez dans 25g de miel...

Read More
Fusilli giganti with pistachio pesto

Fusilli giganti with pistachio pesto

2016 |

The new Chef of The Beach – Casadelmar, Maria d’Asta, offers her own pasta specialities. Ingredients (serves 4): 40g ricotta salata 360g fusilli 16 prawns For the pesto: 450g pistachios 40g fresh basil 2 cloves garlic Recipe: For the pistachio pesto: Rinse the fresh basil, peel the garlic, combine both with fresh pistachios, and season with salt and pepper. Make a prawn carpaccio: Peel the prawns, and roll them between two sheets of greaseproof paper using a rolling pin. Chill Cook the fusilli for 8 mins in boiling salted water Toast some bread and crumble it in a small...

Read More
Traditional spaghetti, cream of broad beans and wild fennel

Traditional spaghetti, cream of broad beans and wild fennel

2016 |

The new Chef of The Beach – Casadelmar, Maria d’Asta, offers her own pasta specialities. Ingredients: 360g spaghetti 2 red mullet 150g cherry tomatoes For the cream of broad beans: 200g dried broad beans 1 onion 20g fennel Recipe: For the cream of broad beans and wild fennel: Soak the dried broad beans in cold water for 2 hours Sweat them with the onions, wash and dice the wild fennel, combine it all with a little olive oil, season the mixture with salt and pepper, and chill. Cook the spaghetti in boiling salted water. Combine the spaghetti with the...

Read More