Cervelle de Canut

A recipe from cooking-ez.com

For 500 g, you will need:

• 1 400 g cottage (or curd) cheese
• 2 3 shallots
• 3 2 cloves garlic
• 4 chives
• 5 parsley
• 6 4 tablespoons liquid cream
• 7 4 tablespoons olive oil
• 8 4 tablespoons white (spirit) vinegar
• 9 salt
• 10 pepper
• Total weight: 675 grams

Times:

Preparation	Resting	Start to finish
25 min.	1 hour	1 hour 25 min.

Step by step recipe

• 1: Thoroughly drain 400 g cottage (or curd) cheese: put in a strainer over a bowl and leave for at least 1 hour.
• 2: Meanwhile, peel 3 shallots and 2 cloves garlic. Prepare the chives and parsley.
  If you can, pick a few chive flowers as well.
• 3: Chop the shallots and garlic cloves very finely.
• 4: Chop the parsley and chives.
• 5: Transfer the drained cottage cheese to a bowl, add 4 tablespoons liquid cream and beat with a whisk to loosen the cheese.
• 6: Salt and pepper, then add 4 tablespoons olive oil and 4 tablespoons white (spirit) vinegar. Beat again to mix well.
• 7: Add the shallots, herbs and the chive flowers if you have some, and mix these in with a spoon.
  Check the seasoning.
  Your Cervelle de Canut is ready.
• 8: You can enjoy it on fingers of toast...
• 9: ...as an aperitif snack.
• 10: Or as part of a meal with, say, steamed potatoes.

Remarks

The amounts given are for guidance, so do adapt them, a little more of this or less of that, to suit your taste.
The herbs can be whatever you prefer: parsley and chives as here, or chervil and tarragon, which also work well.

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