For 4 people
Preparation: 15 minutes

Marinating: 3 hours

8 cannelloni
6 curd pots
50 grs of fresh wild thyme or fresh thyme
salt to taste
peanut oil

In a stewpot, bring 3 liters of water to boil, add salt and peanut oil.
Pour the cannelloni in, and let them cook as long as it’s indicated on the package. Drain them. Cool them down in water with ice cubes. Dry them on paper towel.Drain the curd in a colander. Rinse and dry the wild thyme. Chop the leaves finely. Add them to the curd. Salt slightly. Keep cool in the strainer over a bowl. Marinate for 3 hours.
With a small spoon or a plain tip, garnish the cannelloni with curd. Serve chilled.

Tip: marinating the leaves of wild thyme for 3 HOURS will evenly spread all fragrances.

Text by David Bozec, culinary consultant.

Do you have a project? Get in touch to talk about it!chef david pic

In cooperation with nutritionist Corine Chesne, David Bozec is the author of the book “Manger sainement!”, in French. Information under request.



Carole Sahebzadah
2016 /07/ 11

About the Author

French-speaking freelancer interested in web related works ( webwriting, copywriting, French translations, blogging, e-commerce B2B strategies, and online marketing). Part of the Expatclic team. Owner of Annonces Golfe, a website that gathers the francophone expat communites living in the Gulf area through ads and companies promotions. A Small translation and webresearch service for bloggers is available on Annonces Golfe.

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