Ah, the figatelli! This little gem of Corsican charcuterie that smells of the maquis and meals with friends. If you’ve never tasted this sausage with its unique flavor, you’re missing out. And if you’ve savored it before, you know how much its baked cooking can reveal all its flavors. Today, I will teach you how to prepare figatelli like a true Corsican. Get ready to awaken your taste buds!
What is figatelli?
Before heading to the kitchen, let’s talk a bit about this marvel. The figatelli is a Corsican sausage made of pig liver, meat, garlic, and spices. Its pronounced taste comes from the perfect combination of these ingredients and its traditional drying technique. It is often slightly smoked, which gives it an irresistible aroma.
If you travel to Corsica, it’s impossible to miss it. In local markets, it hangs proudly at the butchers’ stalls, alongside coppa and lonzu. But you don’t need to take the ferry to enjoy it: a good figatelli can also be found at your favorite butcher or in gourmet shops.
Why cook figatelli in the oven?
Figatelli is sometimes eaten raw, but it is especially cooked that it reveals all its richness. The baked cooking has several advantages:
- It allows for even cooking, without the risk of burning it.
- It preserves its juiciness inside while making the skin crispy.
- You can easily accompany it with roasted vegetables, which will cook at the same time.
It’s simple, quick, and it fills the whole house with an irresistible smell.
Traditional baked figatelli recipe
Alright, let’s get down to serious business. Here is the recipe that will make you the king (or queen) of figatelli.
Ingredients (for 4 people):
- 2 good quality figatelli
- 4 potatoes
- 2 red onions
- 3 cloves of garlic
- Olive oil
- Herbs de Provence (or better, fresh thyme and rosemary)
- Salt, pepper
The preparation steps:
- Preheat your oven to 180°C (fan mode is ideal).
- Wash the potatoes and cut them into wedges without peeling them. More rustic, more flavor!
- Slice the onions and slightly crush the garlic cloves with the blade of a knife.
- Place everything in an oven-safe dish. Drizzle with olive oil, sprinkle with herbs, salt, and pepper. Mix well.
- Place the figatelli on top of the vegetables. No need to poke them, or you’ll lose the delicious juice.
- Bake for about 40 minutes, turning the sausages halfway through. The vegetables should be nicely browned and the figatelli slightly crispy.
Tip: if you see that it’s coloring too quickly, cover the dish with a sheet of aluminum foil.
Tips for perfect cooking
Do you want your figatelli to be crispy on the outside but tender on the inside? Here are my pro tips:
- Don’t poke it. Resist the temptation! The juice must stay inside to maintain the tenderness.
- Watch the cooking. Every oven is different. After 30 minutes, check regularly.
- Add a bit of water. If your vegetables stick, pour a small glass of water into the dish during cooking. It prevents burning and creates a delicious juice.
Side dish ideas for baked figatelli
The figatelli is a star, but even stars need a good entourage. Here are some side dish ideas:
- Roasted potatoes (classic but effective)
- Pulenda, Corsican polenta made from chestnut flour (a treat)
- Grilled vegetables: bell peppers, zucchini, eggplants
- Well-seasoned green salad for a touch of freshness
- Crispy Corsican bread for dipping (you’re going to love it)
If you want to mix things up, you can even try figatelli skewers with vegetables for a barbecue version.
Gourmet variations around figatelli
The figatelli is not just a sausage to cook. You can integrate it into plenty of original recipes. Here are two ideas to test:
- Figatelli in a bread crust: wrap your figatelli in homemade bread dough and bake it in the oven. The bread becomes crispy and absorbs the flavors of the charcuterie. A delight to share!
- Corsican omelette: cut the figatelli into small pieces and sauté it in a pan. Add beaten eggs, a bit of grated Corsican cheese (like brocciu), and fresh herbs. Quick, simple, and super tasty.
Cooking time table according to the weight of figatelli
Because not everyone has figatelli of the same size, here is a handy little chart:
| Weight of figatelli | Cooking time (180°C) |
|---|---|
| 150 g | 30 to 35 minutes |
| 250 g | 40 to 45 minutes |
| 350 g | 50 to 55 minutes |
Of course, adjust according to your oven. The right technique: press lightly on it. It should be firm but still a little soft in the center.
How to properly store your figatelli?
If you have the chance to buy several, here’s how to store them:
- Fresh: in the refrigerator, in a clean cloth, it keeps for a week.
- Dry: hung in a cool and airy place, it can keep for several weeks.
- Frozen: yes, it works! Wrap it well and consume within 3 months.
Want even more flavors?
If this article has made you hungry (and I’m sure it has), share it with your friends on social media. And why not organize a Corsican meal at home for them? A good figatelli, a glass of red wine, a bit of Corsican music in the background… and the atmosphere is guaranteed!
Céline, a crêpe enthusiast, shares her recipes and tips on her blog dedicated to this culinary art. As a passionate blogger, she explores all aspects of crêpes, from traditional to innovative creations. Join her for delicious and inspiring culinary adventures!
