The Cervelle De Canut: An Easy Recipe

The cervelle de canut is a speciality of Lyon made with white cheese in faisselle and fine herbs. This preparation, which is eaten on toast as an aperitif, is easy to prepare. We suggest you discover this typical recipe of the city of Lyon.

Ingredients

Here are the ingredients needed to prepare cervelle de canut for 4 people:

200 g of cottage cheese in faisselle
2 tablespoons of heavy cream
2 tablespoons of olive oil
1 teaspoon of wine vinegar
1 clove of garlic
1 small shallot
6 sprigs of parsley
1 bunch of chives
salt and pepper

Preparation

The preparation of the cervelle de canut is quite quick since it is a cold starter without cooking.

However, we recommend that you prepare it in advance, as it must be left in the fridge for several hours.

1- Carefully drain the faisselle.

2- Peel the garlic and shallot and chop them finely.

3- Wash and dry the herbs, then chop them finely.

4- Pour the faisselle and the heavy cream into a bowl. Whisk vigorously while adding the olive oil and wine vinegar.



Copyright: Audrey Vautherot


5- Season with salt and pepper, then add the chopped garlic and shallot and the chopped herbs.



Copyright : Audrey Vautherot

6- Mix well then set the canut brains aside for at least 2 hours in the fridge.

Tasting advice

The cervelle de canut is best eaten fresh on toast.

It is delicious served with nut bread or crostini.

This is how it is served as an aperitif in the traditional Lyonnais bouchons.



Copyright : Audrey Vautherot

Author: Audrey
Copyright image: Audrey Vautherot
Tags: garlic, Audrey, Herbs, copyright, Shallot, lyon, vinegar, Olive oil, heavy cream, toast, apéritif, nut, Canut, Cheese, whisk, Peel, starter, Chives, parsley, CITY, clove, cottage cheese, teaspoon, bread,
In French: La cervelle de canut : une recette facile
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