Best 3 Cervelle De Canut Recipes

Cervelle de Canut, a specialty from Lyon, France, is a dish that is best described as a creamy and flavorful spread made from fresh cheese, herbs, and other ingredients. With its unique texture and distinct taste, this dish has been a local favorite for centuries. Whether you're a seasoned cook or a novice in the kitchen, finding the best recipe for Cervelle de Canut can be a daunting task. In this article, we'll guide you through the various recipes available, providing you with the essential information you need to make a delicious and authentic Cervelle de Canut.

Here are our top 3 tried and tested recipes!

CERVELLE DE CANUT (HERBED CHEESE SPREAD)

Cervelle de Canut (Herbed Cheese Spread) image

The author Bill Buford spent years in Lyon, France, researching French cuisine for his book "Dirt." He picked up this recipe from a modern Lyonnaise bouchon, Le Bouchon des Filles. The simple, savory mixture of fromage blanc with shallots, garlic and other seasonings is a mainstay in Lyon, where it often appears with the cheese course. (Or it may be the cheese course.) The name means silk worker's brain, a mysterious reference to the days when silk weaving made Lyon rich. This version is set apart by its lavish use of fresh herbs.

Provided by Pete Wells

Categories snack, dips and spreads, finger foods, appetizer, side dish

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 pound fresh, whole-milk, full-fat fromage blanc (ideally from a farm)
1 small shallot, peeled and roughly chopped
2 tablespoons chopped fresh herb leaves (such as dill, tarragon, chives, chervil and parsley)
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
1/2 small garlic clove
3/4 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground pepper, plus more as needed

Steps:

If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.

CERVELLE DE CANUT

Cervelle de Canut image

Cervelle de canut is a French specialty from Lyon and literally means 'silk worker's brain', named for the silk weavers of 19th century Lyon who were called 'canuts'. It's a fantastic nibble. Spread it over crusty bread.

Provided by stella

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h10m

Yield 6

Number Of Ingredients 10

Ingredients

9 ounces fromage blanc
2 tablespoons creme fraiche
1 tablespoon white wine vinegar
2 tablespoons olive oil
1 medium shallot, finely chopped
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh chervil
1 clove garlic, finely chopped
sea salt and freshly ground black pepper to taste

Steps:

Combine fromage blanc, creme fraiche, vinegar, and oil in a small bowl. Whisk until smooth. Stir in shallot, tarragon, chives, chervil, and garlic. Season with salt and pepper. Chill for 2 to 3 hours before serving.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 3.4 g, Cholesterol 6.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 64 mg, Sugar 0.5 g

CERVELLE DE CANUT (FRENCH CREAM CHEESE SPREAD WITH WINE)

Cervelle de Canut (French cream cheese spread with wine) image

A French spread from the Burgundy region. The original recipe asks for quark, a German/French soft curd cheese, but it will work with cottage cheese as well. Serve the spread with fresh toast. The preparation time does not include the 4 hours needed to strain the cottage cheese.

Provided by Is This Really Nece

Categories Spreads

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

250 g cottage cheese
100 g cream cheese
50 ml olive oil
50 ml white wine
2 shallots, chopped very fine
1 tablespoon chervil, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
salt
pepper

Steps:

Put the cottage cheese in a very fine sieve (or, alternatively, in a strainer that is lined with straining cloth) and leave to strain for circa 4 hours.
Mix the cottage cheese, cream cheese, olive oil, and wine and whip into a paste.
Add the shallots, chervil, parsley, and chives, and add salt and pepper to taste.

Nutrition Facts : Calories 274.5, Fat 22.7, SaturatedFat 9, Cholesterol 38.1, Sodium 363, Carbohydrate 4.9, Fiber 0.1, Sugar 0.4, Protein 11.1

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. Fresh herbs, vegetables, and meat will make a big difference in the final dish.
Cook the Rice Properly: The rice is a key component of this dish, so make sure you cook it properly. Rinse the rice thoroughly before cooking to remove any starch, and then cook it according to the package directions.
Don't Overcook the Eggs: The eggs should be cooked until they are just set, but not overcooked. Overcooked eggs will become rubbery and tough.
Season to Taste: Don't be afraid to season the dish to taste. Add salt, pepper, and other spices until the flavors are balanced.

Conclusion:

Cervelle de canut is a classic French dish that is easy to make and delicious to eat. With its creamy texture and rich flavor, it's sure to be a hit with your family and friends. So next time you're looking for a new dish to try, give cervelle de canut a try. You won't be disappointed!