For 4 people
Preparation: 15 minutes
Marinating: 3 hours
6 curd pots
50 grs of fresh wild thyme or fresh thyme
salt to taste
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.
In cooperation with nutritionist Corine Chesne, David Bozec is the author of the book “Manger sainement!”, in French. Information under request.
2016 /07/ 11