BOX FROMAGE RECETTES RECIPE
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. poele ceramique recettes.
Provided by: Pete Wells
Total time: 10 minutes
Yield: 2 cups
|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|
- 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.