Dana spotted a couple of places as we went along. The first place turned out to be closed but the second, U Pinu, was open and was happy to provide lunch.
I ordered Aubergines a la Bonifacienne, a dish that I had noticed on an earlier menu. I wasn't exactly sure how they were prepared but I had a strong suspicion that I would enjoy them.
The Aubergines were prepared by scooping out the insides and mixing them with Brocciu cheese, a lightly salty local sheep's cheese that is a staple in Corsican Cuisine. The combined mixture was then returned to the Aubergine shell and baked with a tomato based sauce on top. Every bite of this delicious dish had a wonderfully consistent texture, from the blend of the cheese and eggplant. A trip highlight so far.
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