Canut brain

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Canut brain

Canut brain





Ingredients Canut brain
Number of persons

500 g of faisselle

garlic clove (according to your taste)

4 shallots

finely chopped flat leaf parsley

1 bunch of chives

Spring onion or half a bunch of scallion

10 cl of heavy cream

10 cl of olive oil

1 tablespoon of wine vinegar

Pepper mill

Salt




Preparation Canut brain
Total Time : 10 min
Preparation: 10 min
Wash the herbs, pat them dry.
Chop the parsley and chives very finely. Finely chop the shallots and, if you have any, the spring onions and / or the scallions. Book.
In a salad bowl, pour the faisselle (drained but not too much) and the crème fraîche. Mix vigorously.
Add the oil, vinegar and crushed garlic (if possible with a garlic press!). Salt. Pepper generously. Add the herbs and shallots.
Leave in the refrigerator for at least 2 to 3 hours.
Serve chilled, with very good bread!

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