Pumpkin bars
2020-08-13 / test@t
Cervelle de canut, homemade cottage cheese cream
The name of this traditional Lyon dish is pronounced "cervel de cano" and literally translates as "the brains of the weaver worker", but no one has paid attention to the meaning of these words for a long time. It's just a very familiar phrase, like our "ladybug".
Ingredients
- 250 g fresh homemade cottage cheese
- 20 g of the fattest cream
- 1 shallot
- 1 clove of garlic
- 4-5 sprigs of parsley
- 7-8 chives feathers
- 4 sprigs of tarragon
- 2 tsp walnut oil
- 1 tsp rapeseed oil
- freshly ground black pepper
- salt flowers
- 1 small loaf of country bread
- olive oil
STEP-BY-STEP COOKING RECIPE
Step 1
If there is too much whey in the curd, fold it onto a sieve covered with gauze and let the excess liquid drain.
Step 2
Peel and chop the shallots and garlic very finely. Remove the coarse stems from the greenery and chop the leaves.
Step 3
Combine chopped herbs, shallots and garlic with cottage cheese and cream, rub until smooth. Season with pepper, rapeseed oil and walnut oil. Sprinkle with salt flowers, cover with plastic wrap and refrigerate for a couple of hours.
Step 4
For breadsticks, cut the crust off the bread, cut the crumb into 1.5 cm thick slices and the slices into cubes. Dip them in olive oil and bake in the oven under the grill until golden brown. Serve with curd cream.
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