Identity recipe of the Corsican Sauce for Kid Goat – traditional aromatic and creamy recipe

Country / Region

• Country: France

• Region: Corsica

• Official status of the main ingredient or of the recipe: None

• Recipe creator: Oral transmission and Corsican family tradition

• Specification sheet: No

Proposed specification sheet:

• Ingredients: onion, garlic, tomatoes, white or red wine, bouquet garni (rosemary, thyme, bay leaf), Corsican olive oil, black olives, tomato paste (optional), wine vinegar, veal stock or meat broth (optional), salt, pepper, crushed almonds (optional), brocciu or ricotta (optional).

• Methods: chop, sauté, deglaze, simmer, enrich with cheese or nuts.

• Utensils: casserole or large frying pan, knife, cutting board, wooden spoon.

• Containers: cast-iron casserole or high-sided sauté pan.

• Cooking: low heat, simmer 30–45 min.

• Storage: 2–3 days in the refrigerator; freezing possible.

Certification body: None

History

• Origin of the recipe: Family and rural Corsican tradition. The sauce has historically accompanied roast or stewed kid goat and reflects the island terroir with olive oil, wild herbs and black olives.

• Recipe evolution: Modern adaptations include brocciu or ricotta for a creamy texture and almonds for extra richness. Depending on families, white or red wine is used, and acidity can come from wine vinegar or lemon.

• Notable chefs and contributions: No codified chef — the recipe is passed down orally and adapted by Corsican families over generations.

Legend or anecdote

The Corsican sauce for kid goat is traditionally prepared during village festivals and spring family meals. It is said that every household had its secret variant, jealously kept and adjusted according to the olive and maquis herb harvest.

Recipe description

This Corsican sauce is aromatic, rich and slightly creamy if brocciu or ricotta is added. Tomatoes and wine provide depth; Corsican wild herbs and garlic reveal the island’s typical flavor; black olives add a robust touch. Traditionally served with kid goat, it can also be used with pork, beef or pasta. It pairs well with seasonal vegetables, potatoes or bread to fully enjoy its flavors.

Ingredients (for 4 people)

Note on regional and family variants:

• Balagne families: add brocciu for a creamier texture.

• Niolu villages: olives and maquis herbs are more pronounced.

• Some families add almonds or a few drops of lemon to adjust acidity.

Detailed preparation

1. Prepare the vegetables

   • Finely chop the onion and garlic.

   • Dice the tomatoes or use canned chopped tomatoes.

2. Sauté the aromatics

   • Heat the olive oil in a casserole or large sauté pan.

   • Add the onion and garlic and gently sauté over low heat until translucent.

3. Cook the tomatoes and (optional) tomato paste

   • Add the tomatoes and cook about 10 minutes, stirring regularly to obtain a smooth tomato base.

   • Add tomato paste if using.

4. Deglaze and add aromatics

   • Pour in the wine and stir to deglaze the pan.

   • Add the bouquet garni (rosemary, thyme, bay). Let the wine reduce slightly.

5. Add the olives and vinegar

   • Stir in the black olives (chopped if needed).

   • Add vinegar to balance acidity; adjust to taste.

6. Simmer

   • Let simmer gently for 30–45 minutes.

   • Add veal stock or broth if desired.

   • If the sauce becomes too thick, add a little water or broth to reach the desired consistency.

7. Finish the sauce

   • For a creamy touch, add brocciu or ricotta at the end of cooking.

   • Stir until the cheese melts and the sauce becomes smooth.

8. Serve

   • The sauce accompanies roast or braised kid goat, pork, beef, pasta, gnocchi, or seasonal vegetables.

Tips and advice

• Replace part of the white wine with red for a more assertive sauce.

• Adjust the vinegar depending on the tomatoes’ acidity.

• Add maquis herbs (wild rosemary, thyme, and savory) to strengthen the Corsican character.

• Lightly sear the kid goat before covering with the sauce for extra flavor.

• Sprinkle toasted almonds for a crunchy contrast.

Serving

• Plating:

  • Rustic: ladle the sauce over the meat on a serving dish and finish with fresh herbs.

  • Gastronomic: individual plating, sauce gently coated (napped), garnish with toasted almonds and small fresh herb sprigs.

• Classic accompaniments:

  • Roast potatoes or mashed potatoes

  • Seasonal roasted or sautéed vegetables

  • Corsican pasta, fideos or gnocchi

  • Rustic legumes such as lentils or white beans

  • Country bread or Corsican bread for sopping up the sauce

Recommended wines and beverages

• Wines: dry Corsican white (Vermentinu), Patrimonio blanc, light Corsican red or Nielluccio.

• Other drinks: mineral water, herbal infusion of Corsican herbs, grape juice.