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The Lyon Miam Factory presents a famous cheese recipe from Lyon
Easy to make, original, fresh and so French !
"La cervelle de Canut" is one of the main dish of the authentic lyonnais cuisine. The translation of the name ? "The silkworker's brain" ! But don't worry, it's just cheese...and the chef Grégory Cuilleron gives you his recipe !
Cervelle de Canut & Crispy Veggies, by Grégory Cuilleron
Ingredients for the Cervelle de Canut :
- 4 fromages blancs (fresh cheese)
- 1 tablespoon of sour cream
- 2 tablespoons of white wine
- 2 tablespoons of vinegar
- 1/2 bunch of chopped chives
- 1/2 clove of garlic
- 1 shallot - Salt & Peper
Ingredients for the garnish
- 1/2 cucumber
- 1 orange
- 1 carrot
- Salt - Grilled garlic bread
Chop the garlic, rince the chive and snip it very thin
Peal and slice thinly the shallot.
Mix the fromage blanc with the garlic, the chive and the shallot (you will need to keep a bit of chive for the plate)
Add the vinegar, the wine and the sour cream. add salt and peper, mix it all and keep it in the refregerator.
In a saucepan, boil the juice of the orange and a glass of water
Peal the carrot, slice it thinly and but it in the boiling saucepan.Blanch the carots for 2 minutes only (they must stay stiff)
Rince and peal the cucumber. Help yourself with a peeler to make thin layers of cucumber and roll them. You will need 2-3 rools per plate.
Set up the plate :
On the plate, present nicely the Cervelle de Canut, the carots and the rooled cucumber. Sprinkle with a bit of chive and serve the place with the grilled garlic bread.