Name: FIGATELLU AND WHITE BEAN STEW – HEARTY CORSICAN WINTER POT
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4-6
Cuisine: Corsican
Ingredients: 450 g dried white lingot beans (pre-soaked overnight for at least 12 hours); 2 figatellu sausages; 2 cans chopped tomatoes (about 800 g); 1 white onion, diced; 3 large carrots, sliced into rounds; 1 celery stalk, sliced; 3 garlic cloves, chopped; 800-1000 ml broth; 2 tbsp olive oil; herbs and spices- fresh thyme sprigs, 2 bay leaves, 2 allspice berries, 1/2 tsp smoked paprika, salt, and pepper to taste

Winter in Corsica carries the scent of figatellu on the grill, a ritual that warms mountain villages through the colder months. This strong-flavoured sausage is also used in legume-based stews, a comforting dish that satisfies taste buds, capturing the essence of the island’s nourishing, unpretentious gastronomy. Simple to follow, the figatellu and white bean recipe can be easily tweaked at home- swap in local sausages or adjust the heat, turning a rustic classic into your go-to family favourite.

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*Figatellu, a Corsican pork liver sausage, pairs well with legume-based stews and robust red wine.*

WINTER CUISINE

Corsican winter cuisine thrives on simplicity and the island’s seasonal ingredients. Pork charcuterie and wild boar rule the larder, paired with chestnuts, olives, and cheese in dishes focused on sustenance and big flavours. Expect bold char from open flames, slow simmers in cocottes, and aromas shaped by fragrant maquis herbs- honest fuel for shepherds and hunters.

It’s not all about meat, though. In coastal regions, locals harvest sea urchins (oursins or zini) during the winter ‘oursinad’ season to savour them raw with lemon, bread and white wine at family gatherings. Next to Fiadone, a brocciu-based cheesecake, juicy clementines hand-picked from Eastern Plains orchards make for the most popular dessert. In my guide to visiting Corsica in winter, you will find more information about the island’s key attractions and traditions during cooler months.

BOOK A FOOD TOUR OF AJACCIO

Taste mouthwatering Corsican specialities during a culinary tour of Ajaccio. A local guide will introduce you to artisanal products and dishes away from the tourist traps. Tastings last for up to 3 hours and vegetarians are welcome.

*Grilled over vine branches, figatellu is traditionally served with chestnut flour polenta and brocciu.*

FIGATELLU – THE WINTER STAPLE

Figatellu- winter cuisine’s staple- is a coarse raw pork sausage blended with pig liver, garlic, Corsican spices and red wine. Artisans stuff it into natural casings and cure it briefly over woodsmoke, yielding a rich, gamey mouthful. Traditionally, it’s grilled over fig or vine branches and eaten with chestnut flour polenta and fresh brocciu cheese, or simmered into lentil stews for Lent. Here, I use white lingot beans to bring out the dish’s creaminess, perfect with a glass of Corsican Nielluccio on a cosy winter evening. Swap in a robust, strong-flavoured sausage of your choice to make this hearty pot at home.

BOOK A CULINARY/CULTURAL EXPERIENCE IN AJACCIO

Enjoy a delicious Corsican meal composed of local products while learning fascinating facts about the life of Napoleon Bonaparte at the Napoleon Cave in Ajaccio. This comprehensive cultural experience may be booked in advance.

*Fibre and protein-packed figatellu and white bean stew delivers balanced nutrition and bold flavours.*

FIGATELLU AND WHITE BEAN STEW – HEARTY CORSICAN WINTER POT

Serves: 4-6 Prep Time: 20 min Cooking Time: 1 h 30 min 1 h 30 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

450 g dried white lingot beans (pre-soaked overnight for at least 12 hours)
2 figatellu sausages
2 cans chopped tomatoes (about 800 g)
1 white onion, diced
3 large carrots, sliced into rounds
1 celery stalk, sliced
3 garlic cloves, chopped
800-1000 ml broth
2 tbsp olive oil
herbs and spices- fresh thyme sprigs, 2 bay leaves, 2 allspice berries, 1/2 tsp smoked paprika, salt, and pepper to taste

Instructions

Drain and rinse the pre-soaked beans. Boil them in fresh water for 1 hour, then drain well.
In a large pot, heat the olive oil over medium heat. Brown the whole sausages for 5-7 minutes, turning occasionally. Remove, let cool slightly, then cut into 2 cm cubes.
In the same pot, add the diced onion and sauté for 3-5 minutes until translucent.
Add the sliced carrots, celery, thyme, bay leaf, and allspice berries. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
Toss in the chopped garlic and smoked paprika; cook for 1 minute until fragrant.
Return the sausage cubes to the pot.
Add the drained beans, chopped tomatoes, and enough broth to cover all ingredients by about 2 cm.
Bring to a boil, then reduce to a low simmer. Cook for about 30 minutes, until beans are tender and the sauce thickens. Season with salt and pepper to taste.
Serve hot with crusty bread and a glass of red Nielluccio wine.

Notes

You can substitute figatellu with another rustic, rich-flavored sausage, for example Spanish chorizo, Toulouse pork sausage, or Italian salsiccia. | Figatellu is a raw sausage, therefore I brown it whole as it often falls apart if cut into cubes. If your sausage keeps form, you may slice it immediately. | If you have a different type of dried white beans, adjust the cooking time according to instructions. | For stews and casseroles, I use heavy, cast-iron pots such as Le Creuset. | Grilled figatellu tastes best- if we barbecued the previous day, I save leftovers for the stew to enhance its smoky flavours. | Canned tomato pulp may be swapped with fresh, well-ripened, skinned tomatoes.