 | |
| Type | Spread |
|---|---|
| Place of origin | France |
| Region or state | Lyon |
| Main ingredients | Fromage frais, herbs, shallots, salt, pepper, olive oil, vinegar[1][2][3][4] |
Cervelle de canut is a cheese spread or dip that is a specialty of Lyon, France.[5]
The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. Its name literally means "silk worker's brain", after the canuts, the silk workers of 19th-century Lyon. Its name is thought to reflect the low opinion Lyon's affluent had of the weavers.[6]
See also
Notes
- ↑ "Cervelle de Canut (Herbed Cheese Spread) Recipe". NYT Cooking. Retrieved 23 December 2022.
- ↑ Boulud, Daniel (18 March 2019). "Fromage Blanc Cheese Spread (Cervelle de Canut)". Saveur. Retrieved 23 December 2022.
- ↑ "Recette cervelle des canuts : une spécialité Lyonnaise". papilles et pupilles .fr (in French). 30 May 2012. Retrieved 23 December 2022.
- ↑ Ducasse, Alain. "Cervelle de canut". L'Académie du Goût (in French). Retrieved 23 December 2022.
- ↑ Boulud, D.; Greenspan, D. (1999). Daniel Boulud's Cafe Boulud Cookbook. Scribner. p. 26. ISBN 978-0-684-86343-6. Retrieved June 1, 2017.
- ↑ "La cervelle de canut". ninemsn. Archived from the original on September 3, 2007. Retrieved June 2, 2007.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.