Dish

Ndocca

Ndocca is a slow-cooked stew that is perfect for cold winter nights. The lamb is cooked until it is tender and falls off the bone, and the vegetables are soft and flavorful. The dish is typically made with carrots, onions, and potatoes, but you can add other vegetables as well. The herbs used in the dish include rosemary, thyme, and bay leaves. The stew is typically served with crusty bread to soak up the delicious broth.

European cuisine› Western European cuisine› French cuisine› Corsican cuisine

Offal Dish

Origins and history

Ndocca has been a traditional dish in Corsica for centuries. It is believed to have originated in the mountainous regions of the island, where lamb was a common meat.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Ndocca, depending on the region and the cook. Some versions include beans or chickpeas, while others use different types of meat, such as beef or pork.

Presentation and garnishing

Ndocca is typically served in a large bowl, with the lamb and vegetables arranged on top of the broth. Garnish with fresh herbs, such as parsley or chives.